Sunday, September 13, 2009

Beach Street Lemon Chicken Linguine

Another mykitchencafe. I know, I know. I have an addiction.

I think the name is quite misleading for this recipe. There is lemon involved, though we barely tasted it. (Which is a good thing, cause we don't love a strong lemon taste). To me, it was just so light, and the chicken. Oh the chicken! The marinade is perfection. We couldn't stop eating it!

The Goods
1 package of linguine
2 tbs olive oil
zest from 1 lemon
juice from 1 lemon (we used about 3/4 of the lemon juice, just because we didn't want it very lemony, and it was just tasty!)
3 green onions chopped
1/4 cup chopped fresh parsley
salt and pepper to taste
1/3 cup grated parm
Marinade (YUMMO)
1/2 cup olive oil
2 cloves garlic, smashed
1 tbs Cajun seasoning
juice of 1 lemon
2 tbs fresh minced parsley
2 tbs brown sugar
2 tbs soy sauce
2 chicken breast sliced thin
Combine marinade ingredients and chicken in zip lock bag and let it sit for a good 3-4 hours.
When you are ready to cook, pour entire contents of the bag into a skillet, and let the chicken cook through.
Combine juice of lemon, parsley, lemon zest, olive oil, and green onions in a small bowl and set aside.
While the chicken is sauteing, cook linguine in boiling salted water till cooked. Drain and return to pot. Pour your lemon juice, parsley, grn onion mixture in with the pasta and stir to coat. When he chicken mixture is cooked add the pasta mixture to the pan and stir through, adding parm as you go.
Serve warm and devour!

1 comment:

KIRSTEN said...

I absolutely love lemon pastas. They usually don't have that strong lemony taste, but enough to add alittle citrus tasts. Definitely going to try this one!