The weekend’s cool weather made me yearn for the outdoors. I didn’t go far, but I did make several trips to the grill and back. I can see a large-scale smoking session in my near future (I’m talkin bout pecan smoke, don’t ya know - maybe with a hint of mesquite tossed in for good measure). Pork ribs, pork butt, brisket... oh my! But this past weekend I only had time to hit the grill, as I was knee-deep in cake pops (and those little suckers demand a great deal of attention).
When I fire up the grill, I like to make a small foil boat for some wood chips to set on the grate alongside the meat…a makeshift mini-smoker as it were. Just enough to add an earthy hint of smoky goodness to the layer of chicken breasts and sausage I was grilling. And I always throw a few extra chicken breasts on the grill/smoker, as they make excellent leftovers to be reincarnated into tacos, pastas, salads, nachos and more.
Tonight’s dinner – another quick and easy pasta with chicken. This whole thing takes about 5 minutes more than it takes the pasta to cook.
Creamy Lemon Herb Pasta with Smoked Chicken
Pasta – 2 servings cooked (you can use whatever you love – I usually default to Angel Hair)
Philly Cooking Crème Savory Lemon and Herb – ½ container
2 tablespoons dry white wine (or water/broth)
1 tablespoon butter
1 tablespoon olive oil
Salt and cracked black pepper to taste
1 large (or 2 small) smoked or grilled chicken breast(s)
Green onions, chopped, for garnish
Cook pasta according to directions. While water is boiling/pasta is cooking, chop green onion. Mix cooking crème and wine in a small saucepan over low heat to combine; cover and remove from heat. (If you do not have a wine handy, you can use water or chicken broth - this is to thin the sauce just a bit to a creamy sauce consistency.)
When pasta is al dente, drain and toss back in cooking pan with butter and olive oil. Toss to coat well. Cover pot.
Reheat chicken; slice. Cover with foil to keep warm.
Just before serving, toss pasta with sauce. Salt and pepper to taste.
Dish pasta into bowls and top with chicken slices; garnish with green onions. Sprinkle with Parmesan.