Tender slices of sauteed chicken breasts in a lemon and pesto sauce served over linguine is a light, but satisfying meal.
Prep Time: 15 mins ■ Cook Time: 20 mins ■ Makes: 6 servings
INGREDIENTS
- 1 pkg. (16-ounce) linguine
- 2 tbsp butter
- 2 tbsp olive oil
- 3 cloves garlic minced
- 5 chicken breasts, sliced
- 1 cup heavy cream
- 8 oz. basil pesto
- 1/4 cup squeezed lemon juice
- 1/2 cup Parmesan cheese, grated
DIRECTIONS
- Add pasta to boiling water; cook according to package directions. When pasta is done, drain and keep warm.
- Meanwhile, in a large saucepan, combine butter, oil, and garlic and cook over medium-high heat; about 1-2 minutes. Add chicken and season with salt and pepper.
- Stir over medium heat until chicken is almost cooked through, about 4 to 6 minutes. Add the cream, combining well, and bring to a simmer; reduce heat to low.
- Add pesto, lemon juice, and Parmesan cheese. Toss over medium heat until chicken is thoroughly cooked and the mixture is hot.
- Place the warm linguine in a dish and top with chicken mixture, and serve.
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