Lemon Chicken Linguine

READY IN: 22mins
Recipe by Queen of Everything

A low fat pasta dish that doesn't take too long to make. From The Best-Kept Secrets of Healthy Cooking.

Top Review by HEP MEP

Very good, although I must admit I altered it quite a bit, though the basic recipe is what caught my eye. What I did differntly was to increase the chicken broth to half a cup. I added fresh mushrooms so I sauteed them with the chicken,garlic and green onion. I also used heavy cream, aded some dried basil,and squeezed in a bit more lemon juice at the end to up the hint of lemony flavor of the sauce just a tad more. So - yeah - I changed it some, but I will be making it again. Really yummy!

Ingredients Nutrition


  1. Cut chicken into 3/4 inch cubes.
  2. Sprinkle with the salt and pepper.
  3. Set aside.
  4. In a small bowl, stir together broth, lemon juice and lemon zest.
  5. Set aside.
  6. In another bowl, stir together cornstarch and 1 tablespoon of the evaporated milk, stirring until cornstarch dissolves.
  7. Stir in the rest of the evaporated milk.
  8. Set aside.
  9. Cook linguine according in a large pot of water according to package directions.
  10. Meanwhile, spray a large nonstick skillet with olive oil spray (or just use regular olive oil).
  11. Stir fry garlic and chicken over medium-high heat for about 4-5 minutes, or until chicken is no longer pink inside.
  12. Reduce heat to medium.
  13. Add linguine to skillet.
  14. Pour broth mixture on top; toss.
  15. Slowly pour milk mixture over.
  16. Toss gently for 1-2 minutes, or until sauce is just beginning to boil and thickens slightly.
  17. If it seems too dry, add a little more evaporated milk.
  18. Add scallions and parsley to the skillet; toss.
  19. Remove skillet from heat.
  20. Toss in Parmesan cheese.
  21. Serve.

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