Yee-haw rodeo is over and it’s nice to get things back to normal around here! Friday was our actual last day of the rodeo we decided to skip Saturday and Sunday. It rained cats and dogs here on Saturday and temps dropped again. What’s up with this crazy weather we where having really nice weather with sun shine and in the 70’s? Instead we hung out with our niece and nephew for the evening, then on Sunday while the weather was clear we had gusty winds. There’s always a catch! Despite the cooler weather and high winds our friend threw a crawfish boil and boy was it good. I took home some of the shells and I have a recipe coming up I think you’re gonna like.

When we where building our house and I was designing the kitchen I drooled over the Viking appliances. My husband was not drooling so much due to the price tags attached to it. The website is pretty neat and they also have recipes on there, which is where I got today’s dish. Over all we really liked it and will be making it again. No on to finding a recipe contest giving away appliances. 🙂

Lemon-Cream Pasta Toss
(Adapted from Viking Range)

1 pound linguine
1 tablespoon butter, plus ¼ cup, divided
1 pound chicken tenderloin fillets, cut into 1-inch pieces
Salt and freshly ground black pepper, to taste
Zest from 1 lemon and Juice of 2 lemons (about 1/3 to 1/2 cup lemon juice)
2 egg yolks
1 cup heavy cream
3/4 cup shredded Asiago or Parmesan cheese, plus additional cheese for garnish
1/2 cup slivered sun dried tomatoes, re hydrated according to package directions
1/2 cup fresh basil, sliced into thin slivers

Bring a large pot of water and about a teaspoon of salt to a boil. Add linguine and cook according to package directions. Reserve 1/2 cup of the pasta cooking liquid, then drain linguine.

While linguine cooks, heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add chicken pieces and season with salt and pepper. Sauté until chicken is cooked through, and no pink remains in the center. Add lemon juice to the chicken and simmer 1 minute, scraping up any browned bits from the bottom of the pan.

Combine egg yolks, cream, shredded cheese, and lemon zest in a bowl. Season to taste with salt and pepper.

Drain pasta and return to the pot. Add the 1/4 cup of butter, stirring until all noodles are coated.

Stir in chicken and lemon juice, cream mixture, sundried tomatoes and slivered basil. Add reserved pasta water, a little at a time, until the sauce is creamy. Taste and add additional salt and pepper, if necessary. Pass additional shredded Asiago or Parmesan at the table.

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