Composition / ingredients
Step-by-step cooking
Step 1:
How to make linguini? Prepare the products. You can take the chicken meat left over from lunch, or you can boil it specially. In this case, you will get chicken broth, which you will then add to the sauce, which will make it even tastier. I'll boil the fillets. Instead of parmesan, any other high-quality hard cheese will do.
Step 2:
Boil the chicken fillet. How to cook chicken fillet? Pour clean water into a saucepan, put it on a high heat. When the water boils, reduce the heat, put the fillets and salt. Cook it for 10 minutes on low heat, then turn off the heat, and leave the fillet to cool in the broth — so it will be juicier. Pour a glass of broth for the sauce.
Step 3:
Heat a mixture of butter and olive oil in a frying pan. Thinly slice the peeled onion. Put it in a frying pan. Fry the onion over low heat until transparent, about 5 minutes.
Step 4:
Cut chicken fillet into slices.
Step 5:
Add chicken fillet slices to the onion in the pan. Fry until they are warmed up.
Step 6:
Prepare the pasta at the same time. Add water to the remaining broth and boil the linguine in it according to the instructions indicated on the package. When the linguine is cooked to the state of al dente (almost ready), throw them into a colander. If you are cooking linguini with ready-made, boiled chicken and you do not have any broth left, then pour a glass of water in which the pasta was cooked.
Step 7:
Grate the cheese on a fine grater. Cut clean and dried greens.
Step 8:
Add greens to the chicken in the pan and squeeze lemon juice into it.
Step 9:
Put the linguine in the pan with the chicken. Add most of the cheese, pour in the broth (or water from the pasta). Stir and simmer the pasta a little to combine all the flavors.
Step 10:
Linguine should be evenly coated with the resulting lemon-cheese sauce.
Step 11:
Immediately arrange the linguini on plates and serve to the table, sprinkling the remains of parmesan on top. Additionally, you can serve greens and a slice of lemon. A great dish for lunch or dinner is ready! Enjoy your meal!
Similar dishes can be made with other types of pasta — spaghetti, penne, fusilli. Seafood and fish are suitable as a filling.
How to cook pasta properly, how to cook pasta al dente, how to choose a quality product to avoid disappointment and much more, read the article "Pasta and pasta - the subtleties of choice and secrets of cooking" .
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Spaghetti - 338 kcal/100g
