Lemon Blueberry Chicken & Lemon Basil Cream

Are you tired of seeing pies yet … “pie-eyed,” as they say? Well, not really, as that is a reference to something entirely different. 

These days, though, I’d say I’m “pie-eyed.” I’m simply basking in the joy and complex simplicity of baking bounties.

Today, though, I opted for something not exactly savory, but not exactly sweet.
Baked chicken in lemon, served with fresh blueberries, blueberry stilton cheese, and homemade noodles, with a lemon basil cream sauce- yes, it is just as delicious as it sounds.

Lemon Blueberry Chicken & Lemon Basil Cream

1 recipe of homemade pasta
2 boneless, skinless chicken breasts
sea salt and pepper
juice of 1/2 lemon

2 Tbs. butter
1/4 cup whipping cream
juice of the other 1/2 of the lemon
sea salt and pepper
1/2 cup fresh blueberries
4 oz. blueberry stilton cheese, crumbled
2 Tbs. fresh basil, thinly sliced

 

Preheat the oven to 425 degrees. 

 

Season the chicken with salt and pepper and drizzle with lemon juice. 

 

Bake, covered, for about 35 minutes, until completely cooked.

Meanwhile, prepare the homemade pasta noodles.

Bring a large pot of salted water to a boil. 

 

Cook the noodles for 2-3 minutes. 

 

Drain, reserving a few Tbs. of the cooking water to pour back into the bowl with the pasta.

In a small saucepan, melt the butter and whisk in the cream, lemon juice, and salt and pepper. 

 

To serve, slice the chicken and place it on top of a pasta mound. 

 

Sprinkle crumbled cheese over the top, drizzle with the cream sauce, and then add the fresh blueberries and basil.