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 extra virgin olive oil
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 the marinated chicken over the pasta. Garnish with a pinch of lavender.