September 17, 2010
I love tweaking recipes, and sometimes, the slightest change can really improve a recipe.Last night, I took Giada’s recipe for Lemon Spaghetti and gave it a twist.
I used the base of the Lemon Spaghetti for the sauce: Lemon Zest, Lemon Juice, Parmesan, Basil, and Olive Oil.
Then I threw in a couple of additions: whole wheat spaghetti, instead of regular, sauteed chicken breasts (protein is a must have in my world) and then the star, Dijon mustard.
Voila! Lemon Spaghetti with Dijon and Sautéed Chicken:
(recipe from Giada De Laurentiis)
Prep Time: 15 minutes
Cook Time: 25 minutes
1 lb.pound of whole wheat spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
2 Tablespoons of Dijon mustard (add more if needed)
1/3 cup chopped fresh basil leaves
3 chicken breasts
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, lemon juice, lemon zest and Dijon mustard in a large bowl to blend.
Heat a skillet to medium high and sauté chicken breasts until cooked through. About 6 minutes per side.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Slice chicken breasts on an angle and lay on top of pasta. Garnish with lemon zest and chopped basil.