Lemon Basil Chicken Pasta

Here is one of the favorites over the years. I took a recipe from Rachel Ray and altered it quite a bit.

1 lb pasta
Oil to saute chicken
2 cloves garlic, minced
1/2 tsp crushed red pepper (if you want less spiciness, put in less)
1/2 cup apple juice
Zest of 1/2 lemon and 1 whole lemon juiced
1 1/2 cup heavy cream
2 chicken breasts, cut into 1 inch cubes
Salt and pepper to season sauteed chicken
4 to 5 fresh basil leaves, chiffonade
1/3 cups Parmesan cheese
1/2 cup frozen peas or 1 pkg frozen spinach thawed and drained

Bring a large pot of water to a boil. After the water is boiling, add the pasta. Cook the pasta according to package directions. While the pasta cooks, heat a skillet over medium heat and add the oil. When oil is hot, add the chicken, salt and pepper to taste. Saute the chicken until no longer pink inside. Add the garlic and red pepper flakes. When garlic is tender, add the apple juice and lemon zest. Reduce the juice by half. Stir in the heavy cream and peas. When the cream is simmering, stir in the lemon juice. Drain the pasta and toss with the sauce. Let the pasta stand 2 to 3 minutes. Toss in the basil and cheese, stir and serve immediately.


I have been doing this recipe for 4 years and the only complaint I get is there is too much lemon. I tell them at the beginning that this is a new taste profile the lemon in your thin pasta sauce. If they are not sure they like the lemon to only put in a little and taste it. They never listen. They just put it all in and then complain. I will never understand children. They are pretty funny and I try and help, they just need to learn to listen.