Beach Street Lemon Chicken Linguine
, 1 h 20 min, 6 servings
Cajun-marinated chicken strips tossed with lemon-herb pasta and Parmesan.
| prepCook pasta in lightly salted water until al dente; drain and set aside | |||
| 120 ml olive oil (for marinade) | Combine marinade, toss with chicken, refrigerate 1–12 hrs | Cook chicken & marinade in skillet, medium-high, 4–5 min | Combine chicken with pasta, toss with Parmesan, season |
| 4 cloves garlic, crushed or finely minced | |||
| 2 tablespoons brown sugar | |||
| 1 tablespoon Cajun seasoning | |||
| 80 ml fresh lemon juice (from about 2–3 medium lemons, for marinade) | |||
| 1/4 cup minced fresh parsley (for marinade) | |||
| 60 ml soy sauce | |||
| 1 to 1 1/2 pounds / 450–680 g chicken breasts, sliced into 1/2-inch strips or bite-size pieces | |||
| 2 to 3 tablespoons fresh lemon juice (from 1–2 medium lemons, for pasta) | Whisk lemon juice, zest, oil, green onions & parsley | Toss pasta with lemon mixture | |
| 1 teaspoon fresh lemon zest (from 1 medium lemon) | |||
| 2 tablespoons olive oil (for pasta) | |||
| 2 to 3 green onions, finely chopped (white and green parts) | |||
| 1/4 cup chopped fresh parsley (for pasta) | |||
| 450 g linguine | |||
| 1/2 to 1 cup / 50–100 g grated Parmesan cheese | |||
| Salt and freshly ground pepper | |||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.