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Linguine with chicken

Linguine with Chicken in Lemon-Parmesan Sauce

Wildly good, simple, and a little out of the ordinary — a treat any day! Linguine is a durum-wheat pasta that looks like slightly flattened spaghetti. It's made with all kinds of sauces; here it gets a lemon-Parmesan sauce and chicken breast.

naniki

Recipe author

Composition / ingredients

Servings:

Linguine (linguine)

200

Chicken breast (cooked or raw)

200

Butter

Olive oil

Parmesan

Lemon juice

Parsley

Basil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 17 g

Fats 30 % 18 g

Carbohydrates 42 % 25 g

305 kcal

GI: 0 / 100 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make this linguine? Gather your ingredients. You can use leftover chicken or cook some specially — cooking it gives you chicken broth to stir into the sauce later, which makes it even better. I'll cook the breast here. Any good-quality hard cheese works in place of Parmesan.
Step 2:

Cook the chicken breast. Pour clean water into a pot and bring it to a boil over high heat. Lower the heat, add the breast, and salt it. Cook it for 10 minutes over low heat, then turn off the heat and let it cool in the broth — it'll be juicier that way. Set aside a cup of the broth for the sauce.
Step 3:

Heat a mix of butter and olive oil in a skillet. Thinly slice a peeled onion and add it to the skillet. Sauté over low heat until translucent, about 5 minutes.
Step 4:

Cut the chicken breast into slices.
Step 5:

Add the chicken slices to the onion in the skillet and cook until heated through.
Step 6:

Meanwhile, cook the pasta. Add water to the reserved broth and cook the linguine in it according to the package directions. When it's al dente (just shy of done), drain it. If you're using already-cooked chicken and have no broth, set aside a cup of the pasta cooking water instead.
Step 7:

Grate the cheese fine. Chop the washed, dried herbs.
Step 8:

Add the herbs to the chicken in the skillet and squeeze in the lemon juice.
Step 9:

Add the linguine to the skillet with the chicken. Add most of the cheese and pour in the broth (or pasta water). Toss and let the pasta simmer briefly so all the flavors come together.
Step 10:

The linguine should be evenly coated in the lemon-Parmesan sauce.
Step 11:

Plate the linguine right away and serve, topped with the rest of the Parmesan. You can add some fresh herbs and a lemon wedge on the side. A great lunch or dinner is ready! Enjoy!

You can make dishes like this with other pasta shapes too — spaghetti, penne, fusilli. Seafood and fish work well as the protein instead of chicken.
For tips on cooking pasta properly, getting it to al dente, and choosing a good-quality product, see our article on pasta — the fine points of picking and cooking it.
Since everyone's tolerance for salt, sweet, bitter, sharp, sour, and heat is different, always add seasonings to your own taste. If you're using a spice for the first time, keep in mind that some are especially easy to overdo (chili pepper, for one).
Use an oil with a high smoke point for frying. Every oil is fine up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Unrefined oils mostly have low smoke points, since they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat much better. If you're cooking in the oven, a skillet, or on the grill, reach for a high-smoke-point oil — refined sunflower, olive, or grapeseed are the most common choices.