Lemon Basil Pasta (with chicken)

I found the beans in this recipe to be problematic.  They don't mix well with the pasta, and when I served it some had 2 beans, while others had half a can.  Not sure what the solution to this issue is.  Just thought I would mention it.  Obviously, this is not my photo, since I added chicken and parm to my dish.  The original recipe calls for adding 1/2 c. of the pasta water 1 T. at a time to the basil puree.  I didn't bother.  Turned out fine.  This dish is light and refreshing.  I served it with steamed broccoli.

Makes 4 Servings
(From March Better Homes and Gardens with modifications)

Chicken:
2-3 chicken breasts, cut into thin slices
1 T olive oil
1 large clove garlic, pressed
Juice from 1/4 lemon
Peel from 1/4 lemon
Parmesan (for garnish)

Heat olive oil, adding garlic, and lemon.  Add chicken and cook until just done.  Set aside.

Pasta:
10 oz. dried linguine or desired pasta
1 19-oz. can white kidney (cannellini) beans, rinsed and drained
1/2 of a lemon
2 Tbsp. olive oil
1 cup packed fresh basil leaves


Directions
1. Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time.  Drain pasta and beans; cover to keep warm.

2. Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden.

3. In a food processor combine cooked lemon peel/olive oil, basil, the remaining 1 T. olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth. 

4. To serve, toss hot cooked pasta mixture with lemon-basil mixture. 



Top with chicken and fresh parmesan cheese.