Beach Street Lemon Chicken Linguine is one of those secret weapon recipes that everyone needs. It’s easy to make, uses inexpensive ingredients, and it’s full of flavor!
If you need to take a meal to a sick neighbor, a friend that just had a baby, or if you have company coming for dinner, this is the perfect dish! You can prep the chicken before your daily crazy starts (or am I the only one that has that?) and then it goes together in a snap when you’re ready for your meal.
Throw in some crusty bread and a salad, and you’ve got a simple, delicious meal that didn’t break the bank and made everyone fall in love with you.
Beach Street Lemon Chicken Linguine
Marinade:
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 1/2 tsp – 1 Tbsp cajun seasoning (the more spice, the more heat)
- juice of one lemon
- 2 Tbsp minced fresh parsley
- 2 Tbsp soy sauce
- 2 Tbsp brown sugar
- 2 chicken breasts, cut into bite-sized pieces
Lemon Chicken Linguine:
- 1 lb. linguine (or fettucine, or whole wheat spaghetti)
- 2 Tbsp olive oil
- juice of one lemon
- zest of one lemon
- 3 green onions, sliced
- 1/4 cup chopped fresh parsley
- salt and freshly ground pepper
- shredded parmesan cheese
Directions:
- Combine the marinade ingredients in a gallon-size zip top bag. Seal the bag and thoroughly mix by gently shaking the bag back and forth. Add the chicken, seal the bag, and place in the fridge for 3-12 hours.
- When ready to cook, preheat skillet to medium-high heat and add entire contents of bag. Sauté until chicken is cooked through.
- Combine lemon juice, lemon zest, olive oil, green onions, & fresh parsley in a small bowl. Set aside.
- While the chicken is cooking, boil the linguine in salted water until done. Drain and return to pot. Pour lemon juice mixture over pasta and mix lightly.
- When chicken is cooked, combine with the hot pasta and toss well. Sprinkle with salt and pepper to taste. Top with parmesan cheese. Serve warm.
