Lemony Chicken Pasta with Rosemary & Truffle

If you are looking for a quick & delish bistro style  dish,

Here it is!

 SNAP!

It’s a  creamy & lemony fresh pasta with parm, truffle oil and torn pieces of

grilled lemon-rosemary chicken.

Okay, sounds a little complicated but it is so NOT! It’s just a bit of 

a dance really…with getting the timing down because it’s all happening at once. 

{We’ve been on the road watching our son play college baseball. The kid came home for

just a few hours and so I whipped up one of his fave recipes in a flash!} 

Okay, this recipe does call for cream & butter but don’t freak!

The lemon adds loads o

freshness and you can cut back on the cream &

and add a little bit more of the pasta water if you like :)

BUT seriously, you can pull this tasty recipe together pronto

IF you have a few essential ingredients on hand.

You’ll need:

1 lemon

1 egg

1 clove garlic

3/4  cup heavy cream

1/2 stick butter

1 cup freshly grated parm

2 sprigs of fresh rosemary {from our kitchen garden!}  chopped

truffle oil {heaven in a bottle}

truffle salt {more heaven…in a jar}

olive oil

S & P

fresh pasta from your local market {I used 12 oz of fresh linguini}

two packages of chicken breast strips

FIRST, fire up the grill and put a pot of boiling water on the stove top.

Next, in a bowl, drizzle the chicken with olive oil to coat and 1/2 teaspoon of truffle oil. Add

the zest & juice of 1/2 the lemon, a little S & P, chopped garlic,

a pinch of truffle salt and the chopped rosemary. Toss.

 In a cup add: the cream, egg, 1/2 teaspoon of truffle oil, pinch of truffle salt & pepper, 

the grated parm and the rest of the lemon zest. Whisk.

Pop the chicken on the grill for a few…then add the pasta to the pot of boiling water.

The fresh pasta just takes 3 minutes to cook! And the strips only take a few

minutes per side too!

Quickly drain the pasta. {reserving 1/4 cup of the hot water to add to the sauce} Add the 

pasta back to the pot with the same stove burner OFF but still warm.

Immediately add butter to the pot, gently tossing until it melts. Next, add the cream mixture

and warm pasta water to the pot tossing gently until the sauce warms through.

The egg will cook in the warmth but not scramble.

Slide the pasta into a bowl.

Tear the grilled chicken into pieces and scatter on the pasta. Squeeze the remaining 1/2 lemon

on top and add a sprinkling of parm.

Hope you enjoy the creamy, lemony goodness!