Chicken Thighs and Lemon Pasta

Gunnar

Marc, you nailed this one. It got thumbs up from the family. I was asked if I kept a lists of their favorites. DP Shakin the tree on the thighs, lemon juice, zest, etc. on the pasta. I went light on the olive oil, a touch of butter and half & half for moisture.



All mixed up and ready to serve

Some extra parmesan.....

vidalia1

That looks delicious. I forgot to bookmark Zippy's post the other night. Do you have the recipe or the link???? Thanks in advance.

Gunnar

He listed ingredients, no quantities. Give me a little bit and I’ll write down what I did.

rsmdale

Nice pasta dish Barry,I bet the flavor was great.!!
Smoked some chicken beasts this morning for Cashew chicken sandwiches.


GOOD EATS AND GOOD FRIENDS


DALE

vidalia1

Thanks Barry I appreciate it....

Gunnar

If we can call it a recipe. I didn't measure anything, this is a guide from what I remember. I would go easy on the lemon juice, lemon zest and red pepper flakes. Mix, taste and add more as desired.

2 lbs Boneless skinless chicken thighs
Lightly oiled, olive oil
DP Shakin the Tree, fairly heavy
Cooked INdirect
I threw the lemon halves on the last 5 to 10 minutes, it like putting them in the microwave, twice as much juice when they get hot.

12 oz. bowtie pasta, cooked per package
Rinsed and drained
Then add:
1 TBSP olive oil
1 TBSP butter
¼ cup plus half & half (fat free is what we had)
1 tsp lemon zest
1 TBSP plus lemon juice
1/3 cup grated parmesan
Good amount of fresh basil
Salt/pepper to taste
¼ to ½ tsp red pepper flakes (optional or to taste)
Sliced Chicken

Parmesan, pecorino or cheese of choice when serving

rosros

nice looking pasta dish. dang 3pm and got my stomach growling for dinner already

vidalia1

Thanks Barry I have to give that a try...

FlaPoolman

Kim, here's the link to Zippy's post http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=683750&catid=1
I'm trying to figure out how to get the computer to auto bookmark all of Marc's cooks :woohoo: :woohoo: :P

Gunnar

It's a definite keeper.....

Mr. & Mrs Potatohead

Barry:
That looks darn good!!!
I see that you have the Egg set up for an indirect, but at what temp. (dome did you do the chicken?

Gunnar

Dome was 375º.

Mr. & Mrs Potatohead

Thanks for that info Barry
I'll have to give thighs a try!!

Unknown

Barry, very nice, the butter & 1/2 & 1/2 is a nice twist too, Marc

EGGARY

Man, that is one heck of a dish. Could also add grilled shrimp. It is all good. Just wish there was a pasta that was "No Calorie".

Might want to add a little pasta water to make the sauce thicker.

Gary

EGGARY

Please submit it to the Latest Recipes.

Gary

Unknown

Gary, did you get my email, I have had trouble sending them throught the forum before, Marc - zippylip

EGGARY

Yes I did. I am going to keep it as NEW so I can go through each one. Thanks.

Gary

Elijah

Gonna bump this. No idea how I found it as I wasn't on the forum in 2009, but this is what's on the menu for tonight.