Beach Street Lemon Chicken Linguine

Beach Street Lemon Chicken Linguinie
Source: My Kitchen Cafe, adapted slightly
**This recipe requires marinating the chicken for 3 hours so plan ahead**
Marinade:

  • 1/2 cup olive oil
  • 2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)
  • 1 Tablespoon Cajun seasoning (you could cut this down to 1 1/2 teaspoons if you want less heat.  I left it at 1 Tablespoon and the kids didn’t mention it being hot at all.)
  • juice of one lemon
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons brown sugar
  • 2 tablespoons reduced sodium soy sauce (I’m a reduced sodium soy sauce convert after trying it in the Sesame Noodles)
  • 10-12 chicken tenders

Combine the marinade ingredients in a Ziploc plastic bag.  Add chicken and toss to coat. Refrigerate 3-12 hours.
Pasta:

  • 1 lb. linguine
  • 2 tablespoons olive oil
  • zest from one lemon
  • juice from one lemon (about 3 Tablespoons)
  • 3 green onions, chopped (white and green parts)
  • 1/4 cup chopped fresh parsley
  • 1/2 cup grated Parmesan cheese

Directions:

1.  When ready to cook, pour contents of plastic bag (both marinade and chicken) into a large skillet and cook over medium-high heat. Cook until chicken is no longer pink and sauce is reduced by half.
2.  Combine juice of one lemon, lemon zest, olive oil, green onions, Parmesan cheese and fresh parsley together in a small bowl. Set aside.
3.  While the chicken is cooking, prepare linguine according to package directions; drain and add to pan with chicken. Pour lemon juice/olive oil/green onion mixture over pasta and mix well. Serve warm.
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