Chicken in Lemon Cream with Penne

From Everyday Pasta

1 pound penne pasta
3 T extra virgin olive oil
2 boneless, skinless chicken breast halves, diced into 1-inch cubes
1 t herbes de Provenance
Pinch of salt. plus 1/2 teaspooon
Pinch of freshly ground pepper, plus 1/4 teaspoon
1 cup chicken broth
2 cups heavy cream
Zest of 1 lemon
Pinch of cayenne pepper
1/4 cup chopped fresh flat leaf parsley
1 T freshly squeezed lemon juice

Bring large pot of water to boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain.

Meanwhile, heat the oil in a large, heavy skilley over medium-high heat. Seson the cubed chicken breasts with the herbes the Provence and a pich of salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off any excess oil from the pan. Add the chicken broth to the pan and cook over medium-high heat, using a wooden spoon to scrape the brown bits off the botton of the pan. Add the cream, lemon zest, and cayenne. Reduce the heat to medium-low and simmer for 10 minutes.

Add the pasta, 1/2 t salt, 1/4 t pepper, chopped parsley, and lemon juice. Toss and coat the pasta and chicken with the sauce and serve.

Key Lime Ice Cream

Cathy Bradley's recipe

This is divine!

4 eggs, beaten

Add:

2 1/4 C. sugar
3/4 - 1 C. key lime juice to taste (you can just use limes or lime juice)(4 limes = 3/4 C. juice)
1/2 tsp. salt
2 Key Lime yogurts
4 C. milk
2 C. heavy whip cream
2 C. half and half

(we added milk to the fill line)

Monterey Chicken

Top of Form

Recipe from Mel's Kitchen cafe

 MONTEREY CHICKEN WITH PICO DE GALLO {CHILI'S COPYCAT}

INGREDIENTS

CHICKEN:

·         3 tablespoons Dijon mustard

·         3 tablespoons Worcestershire sauce

·         2 tablespoons brown sugar

·         2 teaspoons salt (I use coarse, kosher salt)

·         1/2 teaspoon pepper

·         6 thin-cut boneless, skinless chicken breasts (or slice thick chicken breasts in half, like a hamburger bun, or pound to about 1/4-inch thick)

TOPPINGS:

·         6 strips thick-sliced bacon or turkey bacon, sliced or chopped

·         1 1/2 cups shredded pepper jack or Monterey jack cheese

·         1 1/2 cups chopped tomatoes, about 2 medium tomatoes or 3 Romas

·         1/4 cup small diced red onion

·         2-3 tablespoons chopped cilantro

·         2 garlic cloves, finely minced or pressed through a garlic press

·         1 tablespoon finely minced jalapeno (leave seeds and ribs in for more heat)

·         1-2 tablespoons fresh lime juice

·         Drizzle of extra virgin olive oil

INSTRUCTIONS

1.     For the chicken, in a small bowl, whisk together the Dijon mustard, Worcestershire, brown sugar, salt and pepper.

2.     Place the chicken in a gallon-size ziploc bag or shallow dish. Coat the chicken with the marinade mixture; there isn't a ton of marinade, so a thin coating is just fine. Refrigerate for at least 30 minutes (or up to 24 hours).

3.     While the chicken marinates, in a large skillet, cook the bacon until crisp. Remove the bacon to a bowl to cool slightly. Add the shredded cheese and toss. Set aside.

4.     For the pico de gallo, in a medium bowl, combine the tomatoes, onion, cilantro, garlic, jalapeño, and lime juice. Drizzle with a teaspoon or so of olive oil. Season with salt and pepper (important!). Refrigerate until ready to serve.

5.     Preheat a grill pan or outdoor grill (could probably even use an oven broiler or regular skillet on the stovetop) to medium-high.

6.     Remove the chicken from the dish or bag, letting excess marinade drip off. Cook the chicken for about 4-5 minutes per side (exact time will depend on thickness of chicken) until an instant-read thermometer registers 165 degrees F at the thickest part.

7.     Without removing the chicken from the grill pan/grill, top the chicken with an equal amount of bacon cheese mixture, cover the grill or pan until the cheese is melted, another minute or so.

8.     Serve the chicken with the pico de gallo and prepare to be wowed - so delicious!