CHICKEN LINGUINE PASTA RECIPE RECIPES

Name: Lemon Chicken Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6-8 , 6-8 serving(s)
Ingredients: 1 lb boneless skinless chicken breast; 1 lb linguine, cooked al dente; 1 small onion, sliced; 3 garlic cloves, grated; 1 tablespoon olive oil; 1 tablespoon butter; 1/4 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional); 2 lemons; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh basil, chopped; salt and pepper

LEMON CHICKEN LINGUINE RECIPE - FOOD.COM

Lemon Chicken Linguine Recipe - Food.com image

A light pasta dish that's also good cold or at room temperature. It's attractive, versatile, and easy to change yield depending on how may you need to feed, so I love it for company with a green salad, asparagus, or fresh green beans.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb boneless skinless chicken breast
1 lb linguine, cooked al dente
1 small onion, sliced
3 garlic cloves, grated
1 tablespoon olive oil
1 tablespoon butter
1/4 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
2 lemons
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
salt and pepper

Steps:

In a large skillet, heat 2 tbsp of the olive oil and the butter. Add onions and garlic. Sauté gently for 1-2 minutes on medium heat.
Generously season the chicken with salt and pepper, the dried thyme, and red pepper flakes. Add the chicken breasts to the pan and cook completely.
Remove chicken from the pan.
Add the juice and zest of the lemons to the pan to deglaze. Combine this with the linguine and remaining olive oil, parsley, and basil. Season with additional salt and pepper to taste.
Serve pasta topped with the chicken. Parmesan cheese is an excellent addition.

Nutrition Facts : Calories 418.1, FatContent 7.4, SaturatedFatContent 2.2, CholesterolContent 53.5, SodiumContent 110.8, CarbohydrateContent 60.2, FiberContent 3.2, SugarContent 3, ProteinContent 26.5

LIGHT CHICKEN PICCATA WITH LINGUINE RECIPE - FOOD.COM

Light Chicken Piccata With Linguine Recipe - Food.com image

This is modified from an old magazine recipe. We've been making this version for years. We prefer the lighter sauce now and often I double the sauce ingredients to make more.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 (4 ounce) boneless skinless chicken breast halves
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter, divided
1 teaspoon olive oil
1 1/2 cups white wine, divided
4 tablespoons fresh lemon juice, divided
2 tablespoons capers
1/2 cup chopped fresh parsley
8 ounces linguine, cooked (4 cups cooked)

Steps:

Place each chicken breast half in a large zip bag, one at a time.
Flatten to 1/4 inch thickness using a meat mallet or a rolling pin.
Remove from the bag, set aside and repeat with the remaining chicken breast halves.
Combine flour, salt and pepper; dredge chicken in flour mixture.
Heat 1 tsp butter and oil in a large skillet over medium-high heat.
Add chicken; cook 3 minutes on each side or until golden brown.
Add 3/4 cup wine, 2 tbsp lemon juice and capers to pan with chicken, scraping up brown bits and cook 2 minutes.
Remove chicken from pan and keep warm.
Stir in 3/4 cup wine, 2 tbsp lemon juice and cook until reduced to about 1/2 cup (about 5 minutes).
Stir in 1 tsp butter.
Return chicken to pan and place 1/4 of the chopped parsley on top of each chicken breast half.
Divide the pasta into 4 pasta bowls.
Place a chicken breast half on top of each drizzle about 2 tbsp sauce over each.

Nutrition Facts : Calories 475.5, FatContent 7, SaturatedFatContent 2.2, CholesterolContent 77.6, SodiumContent 433.4, CarbohydrateContent 52.6, FiberContent 2.5, SugarContent 2.9, ProteinContent 32.8

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