Lemon Chicken Linguine

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READY IN: 22mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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