Ingredients
- 8 oz linguine pasta
- 2 chicken breasts or thighs
- 4 cloves fresh garlic, minced
- 1/2 cup butter
- 2 tbsp olive oil
- 1/4 cup fresh herbs (parsley and thyme)
- Zest and juice of 1 lemon
- 1 cup mushrooms (cremini and shiitake), sliced
- Salt and pepper to taste
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook linguine until al dente, reserving 1 cup of pasta water, then drain.
- Sauté the Chicken: Heat olive oil in a large skillet. Season chicken with salt and pepper, cooking until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
- Cook the Vegetables: In the same skillet, melt butter. Add minced garlic and sauté until fragrant. Add sliced mushrooms and cook until tender.
- Combine Ingredients: Slice the chicken and return it to the skillet. Stir in lemon zest and juice. If the sauce is too thick, add reserved pasta water as needed.
- Add the Pasta: Toss the drained linguine in the skillet with chicken and sauce, adding fresh herbs. Ensure everything is evenly coated.
- Serve and Enjoy: Plate the dish and garnish with extra herbs or Parmesan cheese, if desired.
Notes
Feel free to substitute chicken with shrimp or tofu for a different twist.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Sautéing
- Cuisine: Southern
- Diet: None