Late night post = short and sweet post.
This pasta is exactly what I need to eat when I’m stressed out to the max with studying for my Canadian Nursing Exam (naturally, I still somehow make time to cook…). The lemon makes it feel summery, and although it has a good amount of butter, it’s lighter than most recipes that I’ve seen, which usually contain quite a bit of heavy cream. I also used spelt pasta that I got from an Italian specialty shop, which I love. The texture is much better than some other whole wheat pastas that I’ve tried.
This one is a definite crowd pleaser, so I hope you’ll try it!
Lemon Chicken Linguine:
Adapted from Mama Miss
2 Chicken Breasts
1 tsp Olive Oil
Salt & Pepper, to taste
1/4 cup Unsalted Butter
1/4 cup Parsley, finely chopped
5 Lemons, freshly squeezed
2 tbsp Lemon Zest (or zest of 4 lemons)
1/2 cup Parmesan Cheese, grated
Garnishes: Parsley, Parmesan, Thin Lemon Slices, Freshly Ground Pepper
1. Season chicken with salt and pepper. In a large skillet over medium-high, heat the olive oil. Add chicken to the heated skillet and lower temperature to medium, cover pan and grill chicken until the internal temperature reaches 165° F. Shred chicken and cover with foil to keep warm, then set aside.
2. Prepare linguine according to package directions, adding salt to water. Reserve and set aside one cup of linguine water and drain.
3. While linguine is cooking, heat butter in large skillet over medium heat until melted. Add shredded chicken and stir 1-2 minutes until heated through. Add parsley and lemon juice, and lemon zest to skillet, stir to combine. Add cooked linguine and grated cheese to skillet, toss mixture. Add a small amount of linguine water and stir to combine, adding more water as needed to create a light sauce.
4. Serve in bowls and top with parsley, parmesan, lemon slices, and freshly ground pepper.