Malibu DriverJune 8, 2018
Greyhound CocktailJune 25, 2018
1 pound dried penne pasta
2 chicken cutlets, cut into fingers
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2oz of Lambeth Groves Lemon Juice
1/2 cup grated Parmesan
Cook Pasta—Al Dente. Drain Well. Season chicken with salt and pepper.
Heat a large grill pan over medium high and add chicken. Grill until golden. Remove and slice chicken. Add the garlic and red pepper flakes to a sauté pan with 3 tablespoons of olive oil and sauté until fragrant. Add the cooked pasta and turn heat off. Mix all together. Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Add Lambeth Groves Lemon Juice and mix. Sprinkle with chopped parsley. Before serving top with Parmesan.