Creamy Grilled Chicken Piccata

I love the caper/lemon combo in traditional Chicken Piccata.  So this grilled version (served with lemony pasta) has to be a hit, right?  After all, I found the recipe on Pinterest. 

INGREDIENTS

For the Chicken:
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts

For the Pasta:
2 cups dried penne pasta (I used rigatoni... so whatever short pasta you have on hand is fine.)
2 Tbsp butter
Juice of 2 lemons
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese

DIRECTIONS

Combine first 6 ingredients for the chicken marinade and mix well.  Place chicken in a ziplock bag and pour marinade over chicken.  Marinate overnight in the refrigerator, or for at least 30 minutes.  When ready, grill until done.  Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.

While chicken is grilling.  Cook pasta according to directions.  Reserve 1/2 cup of pasta water and drain.  In same sauce pan, melt butter over medium heat.  Whisk in garlic and lemon juice.  Pour in half and half and whisk until hot.  Add some salt and pepper to taste.  Add the parmesan cheese, basil and capers, and heat until cheese is melted.  Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.  Toss in pasta.

Serve in pasta bowls with grilled chicken on top.  Sprinkle with more parmesan if desired.

VERDICT

For all my great expectations, this was just an average recipe for me.  The chicken was fine.  It was tasty.  But it wasn't lightly battered and covered in capers.  The pasta, on the otherhand, was very lemony in flavor and was covered in capers.  Maybe a little too much lemon.

Overall- good dinner.  Not great, at least not to my tastes.  I'd love to hear what you think!