30 Minute Lemon Basil Chicken Linguine Food

LEMON BASIL CHICKEN PASTA

Steps:

• Season the chicken with garlic powder, onion powder, salt and pepper
• Pan sear the chicken, let sit until everything else is done (so juices do not run out) then cut into pieces
• Cook the pasta per package directions (plus a few pinches of salt), you'll transfer the noodles straight into the sauce (make sure to reserve 1/2 c pasta water)
• Heat a large saute pan over low heat
• Add in olive oil, butter and garlic
• Cook for 5 minutes until garlic is fragrant
• Add in the tomatoes and lemon juice
• Cover the pan and cook an additional 5 minutes
• Uncover the pan and transfer the cooked pasta noodles directly to it along with 1/2 c pasta water
• Add the lemon zest, chopped basil, most of the parmigiano reggiano and the cut up chicken
• Toss everything together
• Serve up your lemon basil chicken pasta with a bit more fresh parmigiano

CREAMY CHICKEN PASTA WITH LEMON AND BASIL

Steps:

• Boil the pasta and set aside
• Heat your pan on medium heat, with the olive oil
• Mix together the chicken seasoning ingredients and rub over the chicken thighs
• Cook the chicken thighs in the pan, turning half way through, cook until no longer pink in the middle then set aside
• Turn heat down to low
• Melt the butter in the pan then add the minced garlic and lemon zest, stirring for 2 minutes until fragrant
• Pour in the chicken broth, lemon juice and heavy cream
• Turn the heat up to get the liquid to a low boil for 2 minutes, careful it's not too hot and burns the sauce
• Turn the heat down to low
• Chop up the chicken and add it to the pan along with the cooked pasta
• Chop the basil and add it to the pan, mix everything together
• The sauce will be very thin at this point, as it cools it should thicken slightly (keep in mind the sauce for this recipe is intended to be creamy and thin, not super thick)
• Serve

LEMON CHICKEN LINGUINE

Steps:

• In a large skillet, heat 2 tbsp of the olive oil and the butter. Add onions and garlic. Sauté gently for 1-2 minutes on medium heat.
• Generously season the chicken with salt and pepper, the dried thyme, and red pepper flakes. Add the chicken breasts to the pan and cook completely.
• Remove chicken from the pan.
• Add the juice and zest of the lemons to the pan to deglaze. Combine this with the linguine and remaining olive oil, parsley, and basil. Season with additional salt and pepper to taste.
• Serve pasta topped with the chicken. Parmesan cheese is an excellent addition.

CREAMY LEMON CHICKEN PASTA (ONE POT RECIPE)

Steps:

• Cook Chicken: Melt 1 tablespoon butter in a Dutch oven, or large straight sided skillet, over medium high heat. Add the chicken and season generously with salt and pepper. Cook until golden brown on all sides, but not cooked through, about 4-6 minutes total. Remove chicken to a plate.
• Saute Aromatics, then add flour: Add in the remaining tablespoon of butter. Once melted, add in the shallot and season with salt and pepper. Cook until softened, about 2 minutes. Add in the garlic* and cook until fragrant, about 1 minute. Add in the flour and cook, stirring, for another minute.
• Add liquids, then chicken + pasta: Add in the chicken broth and half-and-half. Whisk to combine. Add back in the chicken along with the pasta and a large sprig of basil. Bring to a slow boil, stirring occasionally, then immediately reduce to a simmer. Cover and cook for 10-15 minutes, or until the pasta is al dente. Remove the sprig of basil and discard.
• Add in the peas, lemon juice and zest. Cook for an additional minute. Stir in the parmesan and chopped basil. Taste and adjust for seasoning with salt and pepper.
• Garnish & Serve: Garnish with crushed red pepper flakes, more parmesan cheese, and slices of lemon if using. Serve immediately and enjoy!

EASY 30 MINUTE LEMON CHICKEN LINGUINE

Steps:

• In an 8 X 11 baking dish add the chicken breasts. Score the top of the each chicken breasts 4 times about 1 inch in diameter and 1/8 of an inch deep. Juice the large lemon and pour lemon juice over the chicken breasts.
• Toss the chicken breasts in the lemon juice. In a small bowl whisk together seasonings. Then sprinkle the seasonings over both sides of the chicken breasts and rub in with your hands.
• In large frying pan add 1 tbsp garlic ghee and let heat on medium for 1 minute. Add chicken breasts and cover with aluminmum foil. Cook on each side for 8 minutes or until there is no pink on the inside ( may take 9 minutes for larger chicken breasts)
• Set the chicken breasts aside on cutting board when done cooking and let rest until the meal kit is ready. This will ensure the chicken stays juicy.
• Cook the Lemon Pesto Meal kit per directions on bag. At the last step, sprinkle cheese over the linguine and let melt into the mixture.
• Plate the lemon pesto linguine and sliced lemon basil chicken on top of the linguine. Sprinkle with feta and serve with lemon wedge. Enjoy!

30 MINUTE CHICKEN & TARRAGON PASTA

Steps:

• Cook the pasta in boiling water for 8-10 minutes, or according to packet instructions, until just tender.
• Meanwhile, heat the oil and fry the chicken over a high heat for 4-5 minutes, stirring, until golden and cooked. Add the garlic, cream, tarragon and 3 tbsp of the pasta cooking liquid. Gently heat through.
• When the pasta is cooked, stir in the spinach (it will immediately wilt in the hot water). Drain well, then toss into the creamy chicken. Season with salt and pepper and serve with lemon for squeezing.