Tuesday, October 27, 2009
Lemon Pepper Pasta with Capers
Lemon Pepper Parmesean Pasta with Capers
6 garlic cloves, minced
2-3 tblsp lemon juice
2 tablespoons butter
2 tablespoons olive oil
3 cups chicken broth
1 1/2 cups heavy cream
3/4 cup parmesean cheese
1/4 cup capers
Salt and freshly ground pepper, to taste
12 ounces dried pasta
1 cup broccoli (steamed)
1 cup chicken (cooked & cut into bite sized pieces.)
1. Cook the garlic and lemon zest in the butter and oil, watch it to keep it from browning.
2. When the garlic is soft, add the broth and turn the heat to high; simmer until reduced by half & then add the cream, parmesean cheese and capers. Turn the heat back to medium and simmer until thickened.
3. Cook the pasta according to directions (i use corkscrew pasta- nom) and drain. Toss the pasta with the broccoli, chicken & lemon caper sauce.