How to cook Lavender fine fettuccine

 

LAVENDER PASTA WITH CHICKEN, ARTICHOKE HEARTS, AND LEMON

Ingredients

1 lb Nature’s Farm Lavender Fine Herb Fettuccine
4 small boneless, skinless chicken breasts
1 garlic clove, finely chopped
2 tbsp lemon zest
Juice of half lemon
2 tbsp white wine vinegar
1 tbsp fresh rosemary, chopped
1/2 cup limoncello liqueur
2 tbsp butter
1 14oz can artichoke hearts
3/4 cup heavy cream
1/2 cup walnuts
1/3 cup parmesan cheese

Directions

Bring a pot of salted water to boil. Add pasta and cook until al dente, 8-10 minutes.
Place a saute pan with enough olive oil to cover bottom over medium heat ; generously season chicken with salt and pepper and add to saute pan. Cook 4-7 minutes per side, until golden brown. Remove from pan and cut into bite sized pieces once cool enough to handle.
In the same saute pan, add garlic and saute lightly. Add lemon zest, juice, vinegar, rosemary, limoncello, and butter. Occasionally stir and cook for about 5 minutes, seasoning with salt and pepper to taste.
Stir in chicken and artichoke hearts and continue cooking for another 3 minutes.
Add cream and stir until blended; remove from heat and garnish with walnuts and cheese. Serve over lavender pasta and enjoy!

LAVENDER FETTUCCINE WITH GRILLED CHICKEN

Ingredients

1 lb Nature’s Farm Lavender Fine Herb Fettucine
4 boneless, skinless chicken breasts
1 tsp dried lavender
5 large fresh basil leaves, chopped
2 tbsp soy sauce
2 tbsp lemon juice
1/3 cup Extra virgin olive oil

Directions

Mix lavender, basil, soy sauce, lemon juice and olive oil in a mixing bowl, creating a marinade for grilling. Coat the chicken breasts and begin grilling. Continue to baste the chicken with the marinade until the chicken is cooked through.
Meanwhile, cook pasta in a large pot of boiling salted water until just tender but still firm, stirring occasionally (8-10 minutes). Drain and set aside.
Serve marinated chicken over pasta. Garnish with a pinch of lavender.