Honey Lime Chicken Alfredo

 

2 pounds of chicken   Marinade (from The Enchanted Cook):

1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes
2 Tablespoons honey
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper

Alfredo Sauce (from Pioneer Woman): 1 stick Butter 1 cup Heavy Cream Salt and Pepper, to taste 2 cups Freshly Grated Parmesan Cheese Pasta of choice  Chicken:

In a large plastic bag or shallow dish combine all of the ingredients for the marinade. Mix well. Add chicken and turn to coat. Place in refrigerator overnight.

Heat grill (either outdoor grill, or indoor grill pan) to medium high. Grill chicken for approximately 6-7 minutes on each side or until juices run clear. 

 

Slice chicken into small strips.

Pasta:

Cook pasta according to package directions.

 Drain pasta.

Sauce:

In a saucepan or skillet, warm butter and cream. Season with salt and pepper.

Add parmesan cheese and mix.

Throw it all together and enjoy!

Mom's Spaghetti

I love my mom's spaghetti! It's fairly simple and quite tasty!

 Sauce:1 lb. ground beef1 diced onion1 28-oz can crushed tomatoes1 14 1/2-oz can petite cut diced tomatoes1 small can of tomato sauce2-3 Tbsp. red wine vinegar or balsamic vinegarfavorite spices (garlic, oregano, etc.)salt & pepper to tastefresh mushrooms, sauteed 3-4 diced celery stalks, sauteed
Spaghetti Noodles
 Saute beef and onion. Add rest of sauce ingredients. Simmer for at least 30 minutes or cook on low in crock pot for 4 hours.Pour over spaghetti noodles and serve. Top with parmesan cheese if desired.

Grilled Chicken with Lemon Basil Pasta

I love lemon, so this recipe was a must-try for me. This recipe is from Pioneer Woman (LOVE her recipes). This dish has a very strong lemon flavor in both the chicken and the pasta, which is hard to find. I discovered the amazing combination of lemon and basil! Smells and tastes wonderful!

Chicken

4 whole Grilled Chicken Breasts, I used thin cuts
 Marinade: 1/2 cup Olive oil
Juice of three lemons
Squirt of Dijon
A tiny bit of honey
A dash of salt
Pasta 4 whole Grilled Chicken Breasts, Sliced 1 pound Penne Pasta, Cooked Al Dente ½ stick Butter 3 whole Lemons, Juiced ¾ cup Heavy Cream ¼ cup Half-and-half 1-½ cup Shredded Parmesan Cheese Salt And Freshly Ground Black Pepper, To Taste 20 whole Basil Leaves, Chopped

Marinate chicken overnight. I added some basil to the marinade in the morning, because it sounded tasty. Grill chicken, slice, and set aside (keeping warm).

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 lemons. Whisk together. Pour in cream and half-and-half. Whisk until hot. Dump in cheese and mix until melted.

Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl.

Sprinkle basil all over the top, then add sliced chicken breasts. Serve immediately!