6 responses

  1. Karen
    July 26, 2011

    I love the note about microwaving the herbs and garlic in the oil. I do that all the time. Not only does it infuse the oil but takes the raw taste of garlic away in a lot of recipes where it’s just supposed to be raw. I do it for 10 seconds as my microwave makes the oil bubble over if it’s longer.


    • Judy
      July 26, 2011

      Thanks for letting me know that, haven’t tried doing that before. Love learning new things :)


    • Kevin (BBQ Smoker Site)
      July 26, 2011

      For so long I wasted quality dried herbs on pizza until I learned to let them sit for a little while in olive oil. Nothing worse that crispy oregano!


  2. Julie Blank
    July 27, 2011

    I can’t wait to try this…it has my families 3 favs: chicken, pasta and parmesan!


  3. Rufus’ Food and Spirits Guide
    July 30, 2011

    Ohhhh, that sounds just wonderful! Bring on the garlic.


  4. Judy
    August 7, 2011

    Well, it sounded better than it was. It was the lemon that overpowered everything–the garlic, basil, and cheese didn’t stand a chance. The individual who created this recipe must have had a love for acidic flavors.

    However, I do think the recipe can be salvaged by reducing the lemon juice to 3 tablespoons and mixing it with 3 tablespoons (1/4 cup) of chicken stock or pasta water (chicken stock would help the flavors meld better). This will maintain the same level of liquid and allow the other flavors of the dish to come forward. This combination of flavors, create a promising light summer pasta dish–just not so much lemon, please.

    And since it is summertime, go ahead and grill the chicken instead of pan searing, it will be winter soon enough.


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