This is one of those recipes you read and then put in the back of your mind to make and/or adapt later. Got leftover chicken? Check. Got lemons? Of course. Pasta? Yes. Herbs from your garden and Parmesan and you're all set with a really speedy meal. Love the tang of fresh lemons with chicken!
Lemon Chicken Pasta
Found on Framed Cooks
8 ounces linguine
1/2 stick butter
2 cups cooked shredded chicken
1/4 cup mixed chopped parsley, chives and thyme, plus extra for garnish
1/2 cup fresh squeezed lemon juice
1/2 cup fresh grated parmesan cheese, plus extra for garnish
Thin lemon slices for garnish
Cook pasta in heavily salted water until done. Reserve one cup pasta water and drain. Meanwhile, melt butter and add the chicken. Stir until ever so slightly brown and heated through completely.Stir in herbs and lemon juice. Add pasta and cheese to chicken mixture and toss. Add just enough pasta water to form a light sauce. Garnish with more herbs and lemon slices and top with more Parmesan.
This is my final rhubarb recipe for the summer. I promise. LOL!
And what a great take-along dessert for a picnic it is, too. It travels (and freezes) perfectly and you can slice it when you get there...or slice in advance and package in sandwich bags. Either way, it's a lovely cake. I felt it needed a little bit of decorative frosting, so boiled some rhubarb in a little water until it fell apart, then pressed it through a sieve. Mixed in some confectioners sugar and there you have it: a slightly pink frosting.
Rhubarb Bundt Cake
Adapted from Pastry Affair
2 cups (240 grams) rhubarb, cut into 1/2-inch pieces
1 1/2 cups granulated sugar, divided
1/2 cup butter, room temperature
3 large eggs
1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
1/3 cup sour cream
1/2 teaspoon salt
1 1/2 cups all-purpose flour
Preheat oven to 350 degrees F . Lightly grease a loaf pan.
In a medium frying pan, mix the cut rhubarb with 1/4 cup sugar. Over medium-high heat, cook the rhubarb until it is fork tender but not mushy, about 5 minutes. It needs to hold its shape. Set aside to cool.
In a large mixing bowl, beat together the butter and remaining sugar until light and fluffy. Add in the eggs one at a time, mixing well between additions. Mix in the vanilla bean paste, sour cream, and salt. Stir in the flour until just incorporated. Gently fold in the rhubarb pieces and any juice remaining in the pan.
Transfer the batter to the prepared pan and sprinkle the top with a tablespoon of sugar. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Serve warm or room temperature.