Lemon Cappellini with Grilled Chicken
1 Skinless, Boneless Chicken Breast
1/4 lb. Cappellini pasta
1/4 cup + 2 tablespoons Olive Oil
2 tablespoons unsalted butter, melted
1 lemon, zest and juiced
4-5 tablespoons fresh grated Parmesan cheese
5-6 leaves of fresh basil, julienned
1 tsp. fresh chopped oregano
to taste Fresh Ground Black Pepper
to taste Kosher Salt
Cut the chicken breast into strips about 1-2 inches wide. Place on grill or grill pan. Sprinkle with a little olive oil and some fresh ground pepper (if not already seasoned or marinated). Cook until chicken is no longer pink and done completely through.
Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair, and cook al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper, basil, oregano and about 1/2 cup of the reserved cooking liquid. Sprinkle with grated Parmesan cheese and toss. Add the chicken, toss again and serve hot.
Credit: Recipe and photograph by sugarpies on halfhourmeals.com.