Lavender Fettuccine with Grilled Chicken

Serving Size:  4-6

Ingredients:

1 lb. Pappardelle’s Lavender Fettuccine
4 boneless, skinless chicken breasts
1 teaspoon dried lavender
5 large fresh basil leaves, chopped
2 tablespoons soy sauce
2 tablespoons lemon juice
1/3 cup Bella Sol California EVOO

Instructions: 

  1. 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.
  2. 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.
  3. Serve the marinated chicken over the pasta. Garnish with a pinch of lavender.