Lemon-Cream Pasta Toss
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There's nothing like a comforting big bowl of cream-laced pasta. INGREDIENTS 1 pound linguine 1 tablespoon butter, plus 1/4 cup, divided 1 pound chicken tenderloin pieces, cut into 1-inch pieces Salt and freshly ground black pepper, to taste Zest from 1 lemon and juice of 2 lemons, about 1/3 to 1/2 cup lemon juice 2 egg yolks 1 cup heavy cream 3/4 cup shredded Asiago or Parmesan cheese, plus additional cheese for garnish 1/2 cup slivered sundried tomatoes, rehydrated according to package directions 1/2 cup fresh basil, sliced into thin slivers Bring a large pot of water and about 1 teaspoon of salt to a boil. Add the linguine and cook according to package directions. Reserve 1/2 cup of the pasta cooking liquid, then drain the linguine. While the linguine cooks, heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Sauté until the chicken is cooked through, and no pink remains in the center. Add the lemon juice to the chicken and simmer 1 minute, scraping up any browned bits from the bottom of the pan. Combine the egg yolks, cream, shredded cheese, and lemon zest in a bowl. Season to taste with salt and pepper. Drain the pasta and return to the pot. Add the 1/4 cup of butter, stirring until all noodles are coated. Stir in the chicken and lemon juice, cream mixture, sundried tomatoes, and slivered basil. Add the reserved pasta water, a little at a time, until the sauce is creamy. Taste and add additional salt and pepper, if necessary. Pass additional Asiago or Parmesan at the table. Makes 6 servings