Recipe(tried): LEMON CREAM PASTA WITH HERB CHICKEN AND MUSHROOMS

LEMON CREAM PASTA WITH HERB CHICKEN AND MUSHROOMS
(Serves 2)

CHICKEN AND MUSHROOM MARINADE:

1/3 Cup olive oil
3 Tablespoons lemon juice
3 Large garlic cloves, minced
2 Tablespoons chopped cilantro
1 Tablespoon dried basil
1 teaspoon salt
3/4 teaspoon pepper

2 Whole boneless, skinless breasts, sliced into strips
2 Cups sliced mushrooms

Mix together the ingredients for the marinade and add the chicken and mushrooms. Place the chicken in one 1/2 of the dish and the mushrooms in the other, because you will saute the chicken first. Marinate them for at least one hour.

LEMON CREAM PASTA INGREDIENTS:

8 oz. dried angel hair pasta
1 Cup light cream
3 oz. freshly grated parmesan cheese
Finely grated rind of one lemon
Salt and freshly ground black pepper
Chopped parsley for topping
2 Tablespoons freshly grated parmesan for topping

Bring a large pan of water to boil and cook the pasta until just tender, about 10-12 minutes. Meanwhile, place chicken in a frying pan and saute until browned. Add mushrooms and continue to saute for 5 to 7 minutes. Set aside the chicken and mushrooms and begin the cream sauce. Pour the cream into a saucepan and bring to a boil. Stir in the parmesan and lemon rind. The sauce should thicken in about 30 seconds. Season with salt and pepper to taste. Drain the pasta, return it to the pan and toss with the sauce. Divide the pasta into two portions and put on plates. Top each portion with 1/2 of the chicken mushroom saute, and top with fresh chopped parsley and freshly grated parmesan.