Pasta with Creamy Lemon Basil Sauce
Try this delicious and easy Pasta with Creamy Lemon Basil Sauce recipe!
Try this delicious and easy Pasta with Creamy Lemon Basil Sauce recipe!
- 2 tbsp butter
- 1 cup half-and-half
- 1 cup chicken broth
- 1/2 tsp pepper
- 1/4 cup lemon juice
- 1 lb. campanelle pasta (or short noodles of your choice)
- 2 tbsp canola oil divided
- 1 lb. boneless skinless chicken breasts or thighs cut into bite-sized pieces
- i red bell pepper diced
- 1/2 red onion sliced
- 1 8- oz. pkg sliced mushrooms
- 1 bunch asparagus trimmed and cut into bite-sized pieces
- 2 cloves (2 tsp) minced garlic
- 2 tbsp cornstarch
- 3 tbsp chopped fresh basil
- Carbohydrate 14.7119745316264 g
- Cholesterol 311.811637526002 mg
- Fat 72.7107607988867 g
- Fiber 0.211962344200634 g
- Protein 64.0154601613698 g
- Saturated Fat 32.0482626672455 g
- Serving Size 1 1 serving (665g)
- Sodium 335.825220534985 mg
- Sugar 14.5000121874258 g
- Trans Fat 4.87153894071652 g
- Calories 975 calories
Step-by-step
- Prepare pasta according to directions on package.
- Meanwhile, heat 1 Tbsp oil in a large fry pan over medium-high heat. Add chicken and saute, browning on all sides, about 5 minutes. Remove from pan and keep warm.
- In same pan, add peppers and onions and saute until crisp tender. Remove from heat.
- In same pan, heat remaining 1 Tbsp oil and saute mushrooms until browned. Remove from heat.
- In same pan, add asparagus pieces and add enough water just to cover bottom of pan. Cook asparagus in water until bright green and crisp tender. Remove from heat.
- In same pan, add butter and garlic. Saute for one minute, stirring frequently.
- Add half-and-half and chicken broth, stirring well to combine. Heat to boiling, reduce heat to medium-low, and simmer 8 minutes or until reduced by half.
- Meanwhile, in a small bowl, stir together lemon juice and cornstarch until smooth.
- Whisk lemon juice mixture and pepper into sauce to combine. Stir in basil.
- Add vegetables and chicken back into pan and toss to combine. Serve over pasta.
When cooking on a strict budget, stretching lean proteins and seasonal vegetables across six portions requires distinct pan management. Cooking each component separately prevents moisture from pooling, ensuring proper browning rather than steaming. Searing chicken over medium-high heat for five minutes develops Maillard compounds on the surface. Sautéing mushrooms independently drives off their internal water content before they touch the sauce.
Managing Dairy and Starch Ratios
Half-and-half supplies roughly twelve percent milkfat, creating stability when reduced with chicken broth. Swapping heavy cream for whole milk lowers the fat content, but the sauce will curdle unless whisked constantly during the eight-minute reduction phase. Cornstarch mixed with lemon juice acts as a secondary thickener. Whisk this slurry smoothly before adding it to boiling liquid to prevent raw starch pockets. Fresh lemon juice provides bright acidity that cuts through the rich dairy base, whereas bottled juice introduces bitter preservatives that alter the flavor profile.
- If the sauce breaks due to excessive heat, whisk in two tablespoons of warm water off the burner to re-emulsify the fat.
- Slice mushrooms uniformly to four millimeters so they brown evenly without burning the garlic during the one-minute butter bloom.
