Not too long ago, I discovered The Pioneer Woman, Ree Drummond. A self proclaimed desperate housewife, Ree creates good ol’ country dishes, which she photographs beautifully step by step and then posts to the internet. Recently she was given a well deserved spot on the Food Network, and has quickly become one of my very favorite go-to recipe spots. A few months ago I made her recipe for Pasta alla Marlboro Man to impress the man in my life.
Wanting to attempt another one of these delectable dishes, I opted for another pasta, but this time with chicken. I stumbled across her Grilled Chicken with Lemon Basil Pasta. I’ve recently been looking for dishes that may reheat well for lunch the next day, and this is going to be one for the list.
I love the pioneer woman, but generally find although I can follow a recipe, I’m just not that great at knowing how much of what to put in. So when I saw this for the marinade recipe:
Olive oil
Juice of four lemons
Dijon
A tiny bit of honey
A dash of salt
I got nervous.
I put in some of this and some of that, but ultimately my chicken was slightly off. A little too much Dijon. I would say just a small amount, let the lemon be the focus of the marinade.
The cheese sauce was extremely simple, and was just perfect with the Penne. Absolutely use the entire water reserve to loosen up the sauce. Throw some super fresh basil on top and you’re good to go.
This dish heated up very nicely at work and made for a perfect lunchtime meal!
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akitcheninqueens posted this
