Creamy Lemon Garlic Chicken Pasta-Ready In Less Than 20 Minutes

Ingredients:

6 oz dried linguine

8 oz chicken breast

1 sprig worth fresh rosemary

4 cloves garlic

1 shallot

3 tbsp unsalted butter

2 tbsp oil

1 lemon juiced and zested

1 tbsp kosher salt

1 tsp black pepper, freshly cracked

How to make it:

Remove root end from shallot and peel off paper skin. Fine dice shallot. Remove paper skin from garlic and cut off root end, rough chop.

Rough chop rosemary, reserve stem for stock or flavoring soups if desired.

Clean any fat off chicken breast. Slice breast in half lengthwise (like butterfly method), slice into strips lengthwise and cut into equal large dice.

Heat up large saute pan over medium high heat. Add oil, chicken, salt and pepper. Saute chicken stirring frequently for 2 minutes or until cooked thoroughly. Add lemon zest and stir in to incorporate with the chicken. Remove chicken from the pan, set aside on a plate lowering the pan cooking temperature to medium low.

Add 1 tbsp butter, shallots and pinch kosher salt. Sweat shallots for 45 seconds to 1 minute. Once translucent, add garlic and sweat garlic for 45 seconds or until fragrent, stirring frequently to avoid burning the garlic.

Add the heavy cream, lemon juice and pinch salt. Turn up the heat to medium and heat/simmer the cream until it reduces by half. This should only take about 5 minutes. Once reduced, turn of the heat.

Cook noodles according to package instructions, do not strain the cooking liquid. Once noodles are cooked, add them to the pan along with 2 tbsp of the pasta cooking water at a time to adjust desired sauce thickness. Add more for a thinner sauce, less for a thicker sauce.

Plate with a good pinch of grated parmesan cheese!

Enjoy

Logan