Name: Lemon herb chicken pasta
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and sliced into 1/4-inch strips; 1.5 oz dry linguine; 1 tsp olive oil; 1 tsp unsalted butter; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 1/2 tbsp fresh parsley, chopped; 1 1/2 tsp salt; 1/2 tsp black pepper; 4 1/3 cups water

Instructions

Prep 20 min · Cook 0 min

Bring the water to a boil in a large pot. Add two thirds of the salt and the linguine. Cook until al dente, about 9 minutes. Reserve 1/3 cup of the pasta water, then drain the pasta.
While the pasta boils, season the chicken strips with the remaining salt and half the black pepper. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and leave undisturbed for 3 minutes. Flip and cook for 2 to 3 minutes more, until golden and no longer pink inside. Remove chicken from the pan. Done when no longer pink inside, 165°F.
Reduce the skillet heat to medium. Add the butter, garlic, and lemon zest. Cook until the garlic is fragrant, about 1 minute. Add the lemon juice and 1/4 cup of the reserved pasta water. Simmer for 2 minutes, scraping up any browned bits from the pan.
Return the chicken and cooked pasta to the skillet. Toss to coat in the sauce. Stir in the fresh parsley and the remaining black pepper. If the pasta looks dry, add the remaining pasta water a tablespoon at a time until glossy.

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Ingredients

Instructions

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