Beach Street Lemon Chicken Linguine

1 hr 20 min6 servings

Cajun-marinated chicken strips tossed with lemon-herb pasta and Parmesan.

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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

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