Wednesday, September 1, 2010
Beach Street Lemon Chicken Linguini
Don't be afraid of the lemon zest. Just rub a lemon on the small part of a cheese grater. It takes about 2 minutes, if that. And the picture shows SHREDDED parmesan, but we used grated and it was wonderful. Seriously, this is one you will WANT to try! It ranks up there in my book with the Balsamic Chicken Noodle Bowl!
The recipe and picture are courtesy of My Kitchen Cafe and can be found here.
BEACH STREET LEMON CHICKEN LINGUINI
From My Kitchen Cafe
**This recipe requires marinating the chicken for 3-12 hours so plan ahead!**
1 lb. linguine
2 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
¼ cup chopped fresh parsley
Salt and freshly ground pepper
1/2 cup grated Parmesan cheese
½ cup olive oil
2 cloves garlic, crushed
1 tablespoon Cajun seasoning
Juice of one lemon
2 tablespoons minced fresh parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, sliced
Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.
When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.
Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.
While the chicken is sautéing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.