Ingredients
Lemon Dessert
- 1.5 Package Sleeves of Honey Graham Crackers
- 1 Stick of Butter
- 1/2 package of frozen lemonade
- 1 Can of Sweetened Condensed Milk
- 9 ounces of Cool Whip Topping
Lemon Chicken Pasta
Chicken
- 4 Boneless, Skinless, Chicken Breast (pound to flatten)
- 1 Egg
- Cup of Panko Bread Crumbs
- 1/2 Cup of Shredded Parmesan Cheese
- Pepper
- Sea Salt
- Olive Oil
Pasta
- 1/4 Cup of Olive Oil
- 1/2 tsp Crushed Red Pepper Flakes
- 4 Cloves of Garlic
- Pasta (Use whichever type of noodle you prefer)
- 1/2 Pint of Heavy Whipping Cream
- 5 ounces of Parmesan Cheese
- Juice from 2 Lemons
- 1.5 TBS Lemon Zest
- TBS Basil
- 1/2 Cup of Cherry Tomatoes
Directions
Lemon Dessert: To make crust make crackers and put in large zip lock bag and finely crush crackers with rolling pin. Add butter. Mix well. Press into pie bowl. Let lemonade thaw for an hour or two and pour into mixing bowl add sweetened condense milk and whist nicely. Add 9 ounces of cool whip topping. Whist thoroughly. Pour into crust and place in freezer to set. Garnish with strips of lemon.
Lemon Chicken Pasta: Pound Chicken to flatten. Put Olive Oil in skillet and heat to medium. Whist egg to use as a wash. Place in container for dipping and sit aside. In a mixing bowl add Bread Crumbs, Parmesan, Pepper and Sea Salt and mix well. Take chicken, dip in egg and then dip in crumb/Parmesan mixture, then place in skillet to brown. (About six minutes on each side) Pasta: Heat Olive Oil, add red pepper flakes, garlic and saute’. Bowl pasta in water. In a 5 minutes, add a ladle full of pasta water to saute pan. Then add 1/2 pint of heavy whipping cream. Bring to a boil. Add lemon zest, lemon juice and Parmesan Cheese. Add Basil and Cherry Tomatoes. Cut Chicken into strips. Plate Pasta, lemon sauce and chicken over top.
