About 45 minutes
Lemon Pepper Linguini with Chicken
4 boneless, skinless Chicken Thighs (or 2 boneless, skinless Chicken Breasts) sliced thinly
6 cloves garlic, minced
1 onion, chopped small
2 lemons, zested and juiced
1/3 cup Olive Oil plus a splash for sauté
1 tbsp Butter
1 tsp Salt
20 cracks fresh Black Pepper (more is encouraged!)
½ cup fresh grated Asiago or Parmesan Cheese plus more to garnish
- 1/3 cup Pasta Water
- 1 lb (454 g) Linguine
Step by Step Instructions
Put the pasta water on to boil. While the water is coming to boil, sauté the chicken in a splash of olive oil with a sprinkle of salt and pepper, a squeeze of lemon juice, and 1/3 of the garlic, over medium high heat in a large skillet. When chicken is cooked through, remove from pan and set aside.
When pasta water is boiling, add the linguine and cook to one minute off al dente. While pasta is cooking, sauté the rest of the garlic and onions in 1/3 cup olive oil over medium heat until pasta is done.
When pasta is ready – reserve 1/3 cup of the pasta water – drain well, and return it to the pasta pot.
Pour olive oil, onions, and garlic from the skillet over the pasta. Set the heat to medium and use tongs to toss and coat the pasta. Add chicken, lemon juice and zest, salt, pepper, butter, and a splash of pasta water (the pasta water helps the sauce thicken and coat the pasta) and continue tossing until pasta is well coated. Add half the grated cheese, toss to combine, then add the rest of the cheese and toss until everything is well coated and mixed.
Remove from heat and serve into pasta bowls, sprinkle generously with Asiago or Parmesan and fresh cracked black pepper, then sit down and enjoy!
If you were wondering, Pinot Grigio is an excellent paring with this dish ;o)