Creamy Lemon Pasta

Okay, this is one you must give a whirl. It is a dish that can be dressed up or kept simple ... the results will be delicious no matter what! My husband (who is not a huge pasta fan) LOVED it and said I could quote him saying that this was his favorite pasta. Yeah.... Happy wife! I got the base for this recipe from The Pioneer Woman. She is AWESOME! Then I added a few of my favorite ingredients that brought a smile to my face. This fed my whole family (kids loved it as well) and then had plenty of left-overs for lunch the next day. I was one happy girl when I remembered this was in my fridge! Selfishly, I hurried and ate some for lunch before anybody else realized it was still there.... Well, so I don't get mother-of-the-year award. It was worth it!


Creamy Lemon Pasta

1 lb. of penne rigate
4 tbsp. butter
2 tbsp. olive oil
2 gloves garlic, minced
1 1/2 cups sliced mushrooms
2 cups sour cream
zest of one lemon
juice of one lemon
1/2 tsp. kosher salt
3/4 cup - 1 cup of shredded fresh parmesan (the more the merrier in my book)
7.5 oz. jar of marinated artichoke hearts
2-3 chicken breast, shredded
Handful of fresh parsley, chopped

Cook noodles, drain and set aside. (I like to drizzle a little olive oil on the noodles so they don't stick to each other) Melt butter and olive oil together on medium heat. Once melted together, add mushrooms and garlic, saute until mushrooms are golden. Stir in 2 cups of sour cream until smooth. Add lemon zest, lemon juice and salt. Stir together. Add artichoke hearts, chicken, paremsan cheese and fresh parsley. After the ingredients are all blended , pour over the cooked noodles and toss well. When you serve, you could add a little more lemon juice on top with a fresh sprinkle of parmasan cheese and parlsey. Really, really good!

** If you want to keep this more simple and kid friendly, follow the Pioneer Woman's recipe and leave out the following: mushrooms, chicken and artichoke hearts. It is so refreshing and delicious. A perfect dish for Spring. Enjoy!