Grilled Lemon Pepper Chicken, 

Alfredo Sauce, 

Grilled Asparagus, and 

Lemon, Garlic & Spinach Linguini and Angel Hair Pasta

Basically a Gourmet Meal – quick and easy – less than an hour of cook time

I made this meal for my husband tonight  - we have been married for 8 and a half years now.  He said, "This is the best meal you have ever made."  He loved it and he has very discriminating taste!

Grilled Lemon Pepper Chicken

4 boneless skinless chicken breasts – cleaned and trimmed

3 Tablespoons olive oil

1 Tablespoon lemon juice

3 Tablespoons Lemon Pepper Seasoning

1 ziploc gallon size freezer bag

Four hours before grilling, mix the olive oil, lemon juice, and lemon pepper seasoning in a gallon size Ziploc freezer bag.  Add the chicken and cover with the seasonings.  Place in the refrigerator for 4 hours.

Remove from refrigerator, place on grill and grill chicken for approximately 15 minutes, turning every 5 minutes.

Grilled Asparagus

1 bunch of asparagus – cut and trimmed

3 Tablespoons butter, melted

Coarse sea salt, to taste

Steam asparagus for 7 – 10 minutes.  Remove from steamer.  Place on grill and brush the melted butter over the spears.  Shake the sea salt on the asparagus.  Cook for 7 –10 minutes or until they reach the desired tenderness.

Alfredo Sauce (recipe from the Roof Restaurant)

2 tablespoons melted butter

1 tablespoon diced onion (I eliminated the onion)

½ teaspoon chopped garlic

1 cup heavy cream (I used 1 ¾ cup heavy cream)

1 cup whole milk (I used ¼ cup 2% milk)

½ cup grated Parmesan cheese (I used about a cup)

½ teaspoon salt

¼ teaspoon white pepper (I used double that – season to taste)

1 – 2 tablespoons cornstarch (if needed)

In a small saucepan, melt butter and (sauté onions – if desired) and garlic for 3 minutes.  Add cream and milk.  Stir with a whisk and slowly add parmesan cheese once the cream and milk begin to bubble.  Keep stirring until cheese is melted.  Add salt and white pepper.  Makes 2 cups.

Lemon, Garlic & Spinach Linguini and Angel Hair Pastas– serves 4

Adapted From: http://www.inomthings.com/?p=1756

4 oz dry linguini

4 oz. dry cappellini  (angel hair pasta)

1/2 cup grated parmesan

4 tsp olive oil (or 2 tsp olive oil and 2 tsp. GARLIC OLIVE OIL)

4 cloves garlic

1 lemon - both the juice and the zest

4 tbsp pine nuts

10 - 12 basil leaves, chiffonaded

Coarse Black Pepper

First, start your garlic oil. Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges. Immediately remove from heat and reserve.  

Zest the Lemon and then juice it.  set aside.

While that’s starting up, boil up the pastas in separate pans.

Chiffonade some basil leaves. Fresh is best.

Then you take some cheese…

And dump it into a large bowl, with the garlic oil, garlic chunks and all. Squeeze in lemon juice. Throw in the pastas and toss until well combined. Plate and crack some black pepper on it.