Chicken Linguine
Submitted by HAGAR440
Golden chicken, broccoli, and red bell pepper tossed with linguine in a garlic-butter sauce finished with fresh lemon juice and Parmesan. Quick, colorful, and on the table in under 45 minutes.
YIELD
4 servingsPREP
5 minCOOK
35 minREADY
45 minThis is the kind of pasta you throw together on a Tuesday night and somehow it feels like a restaurant meal.
Chicken pieces sear golden in a generous slick of butter and oil with garlic, then broccoli florets and chunks of red bell pepper join the party for a quick cook. A squeeze of fresh lemon juice brightens everything up right at the end.
Toss it all with hot linguine and a shower of grated Parmesan, and dinner is served.
No fancy sauce, no long ingredient list. Just good ingredients cooked well.
Kitchen Tips
- Cut the chicken into even 1-inch pieces so they all cook through at the same rate
- Push the chicken to the side of the skillet rather than removing it so everything stays warm and the flavors mingle
- Cook the broccoli just until bright green and slightly tender; it should still have a bite to it
- Save a cup of pasta water before draining and splash some in when tossing; the starch helps the butter sauce cling to every strand
Ingredients
Directions
Put on water for linguini.
Heat butter and oil in large skillet, add garlic and sauté 2 minutes.
Add chicken and cook, stirring constantly, until golden.
Push to one side, add broccoli and red pepper.
Cook 2 minutes.
Season with salt and pepper, sprinkle with lemon juice and cook 2 minutes.
When water comes to boil, cook linguini, then drain pasta.
Add chicken and vegetable sauce to pasta and toss to coat evenly.
Serve with grated parmesan cheese
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