Name: Lemon-Rosemary Chicken Linguine
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 tablespoons unsalted butter; 2 boneless skinless chicken breasts, sliced into thin strips; 5 garlic cloves, minced; 1/2 teaspoon freshly ground black pepper; 8 ounces linguine pasta; 1/4 cup fresh lemon juice; 1 teaspoon lemon zest; 1 teaspoon kosher salt; 2 tablespoons fresh rosemary, finely chopped; 1/2 cup grated parmesan cheese

Lemon Chicken

Can I use other types of meat instead of chicken?

What ingredients do I need to make Lemon Chicken?

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What is the best way to cook Lemon Chicken?

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What can I do if the Lemon Chicken is too dry?

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What are some tips for making the best Lemon Chicken?

How can I make Lemon Chicken gluten-free?

Capture the essence of Mediterranean flavors with this bright and refreshing Lemon-Rosemary Chicken Linguine. The twirl of linguine soaks up a light and zesty sauce made from garlic, lemon, and fresh rosemary. The dish is topped with grated parmesan cheese and tender chicken strips for a satisfying and well-balanced meal.

Milk

Wheat

Gluten Free

Lactose Free

Butter & Margarine

gram

unsalted butter

Poultry

chicken breast

Fresh Vegetables

garlic

Seasonings

black pepper

Pastas & Noodles

linguine

Juice

milliliter

lemon juice

Fresh Fruit

lemon

salt

fresh rosemary

Cheese

grated parmesan cheese

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Lemon-Rosemary Chicken Linguine

Dairy

Meat & Seafood

Produce

Baking Goods

Pasta, Sauces, Grain

Beverages

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Cook the linguine pasta in a large pot of boiling salted water according to package instructions, then drain well saving 1/2 cup of the pasta water.

While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the sliced chicken breasts and cook until no longer pink.

Add the minced garlic to the skillet with the chicken and sauté until fragrant.

Pour in the fresh lemon juice and toss in finely chopped rosemary. Stir for a minute to let the flavors meld.

Stir in the lemon zest, then season with kosher salt and freshly ground black pepper.

Add the cooked linguine to the skillet and toss to coat with the lemon-rosemary sauce. If the pasta seems too dry, add some of the reserved pasta water until you achieve your desired level of sauciness.

Finish by sprinkling with the grated parmesan cheese and stir until evenly distributed. Serve while hot.

Capture the essence of Mediterranean flavors with this bright and refreshing Lemon-Rosemary Chicken Linguine. The twirl of linguine soaks up a light and zesty sauce made from garlic, lemon, and fresh rosemary. The dish is topped with grated parmesan cheese and tender chicken strips for a satisfying 

Lemon-Rosemary Chicken Linguine

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