Another yummy dish — very similar to the garlic lemon shrimp with broccoli I made a few weeks ago.
We enjoyed this a lot! I’d love to cut down on the butter in it though. Holy calories!
Lemon Pepper Linguine with Chicken
8 ounces linguine p asta
2 thin-cut chicken breasts
1 tablespoon olive oil
1 tablespoon butter
6 cloves of garlic, minced or pressed through a garlic press
1 cup chicken broth
1/2 cup white wine
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons ground black pepper
Salt to taste
1/4 cup butter
3 tablespoons fresh chopped parsley
1 tablespoon fresh chopped basil
Directions
– Heat oven to 200 degress F, and bring a large pot of lightly salted water to boil. Add linguine and cook until al dente. Drain.
– While the linguine is cooking, sprinkle both sides of the chicken with salt and pepper. Heat a medium skillet over medium-high heat. Cook the chicken until browned, about 5 minutes each side. Remove to a plate and place in preheated oven while you prepare the rest of the ingredients.
– Add garlic to skillet and cook for 1 minutes. Mix in chicken broth, wine, lemon juice, lemon zest and salt. Scrape bottom of pan with a wooden spoon to loosen browned bits, and reduce heat and simmer for about 3 minutes.
5. Add butter and herbs into saucepan. Mix and cook 2-3 minutes. Remove chicken from oven and slice into bite-sized pieces. Add to sauce and mix well. Divide linguine on plates and top with chicken mixture and serve. (I tossed my pasta with the chicken/sauce mixture before serving)
