Linguine with Lemony Chicken

Pasta 95 Last Update: Feb 21, 2022 Created: Feb 21, 2022
Linguine with Lemony Chicken
  • Serves: 2 People
  • Prepare Time: 10 Min.
  • Cooking Time: 20 Min.
  • Calories: -
  • Difficulty: Easy
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One of the absolute best pasta dishes for when you need a little pick-me-up, this light chicken linguine is in a simple yet zesty sauce made from briny capers, tart lemon and dry white wine.

Ingredients

Directions

  1. Cook the linguine in a large pot of well-salted boiling water until al dente, 8-10 minutes. Drain.
  2. Meanwhile, place the chicken breasts in a medium saucepan or skillet.
  3. Add about 1 cup water, enough to cover the bottom of the pan by 1/4 inch or so.
  4. Add wine, garlic and salt.
  5. Cut a good size piece of zest from the lemon; add it to the water along with a generous squeeze of lemon juice.
  6. Heat the water to a gentle simmer over medium heat.
  7. Lower the heat and cover the pan; simmer until chicken is just cooked through.
  8. When chicken is done, transfer it to a cutting board; remove bones from the chicken and discard them.
  9. Slice the chicken breasts cross-wise into thin slices.
  10. Turn the heat under the pan to high; cook to reduce braising liquid in half.
  11. Lower heat to a simmer; stir in cream.
  12. Cook until beginning to thicken.
  13. Add capers and reserved chicken; cook and stir, coating the chicken with the sauce and heating it through.
  14. Taste for seasoning.
  15. Toss the drained pasta in the pan with the chicken and sauce; serve, garnished with the basil and some finely grated lemon zest.

Linguine with Lemony Chicken



  • Serves: 2 People
  • Prepare Time: 10 Min.
  • Cooking Time: 20 Min.
  • Calories: -
  • Difficulty: Easy

One of the absolute best pasta dishes for when you need a little pick-me-up, this light chicken linguine is in a simple yet zesty sauce made from briny capers, tart lemon and dry white wine.

Ingredients

Directions

  1. Cook the linguine in a large pot of well-salted boiling water until al dente, 8-10 minutes. Drain.
  2. Meanwhile, place the chicken breasts in a medium saucepan or skillet.
  3. Add about 1 cup water, enough to cover the bottom of the pan by 1/4 inch or so.
  4. Add wine, garlic and salt.
  5. Cut a good size piece of zest from the lemon; add it to the water along with a generous squeeze of lemon juice.
  6. Heat the water to a gentle simmer over medium heat.
  7. Lower the heat and cover the pan; simmer until chicken is just cooked through.
  8. When chicken is done, transfer it to a cutting board; remove bones from the chicken and discard them.
  9. Slice the chicken breasts cross-wise into thin slices.
  10. Turn the heat under the pan to high; cook to reduce braising liquid in half.
  11. Lower heat to a simmer; stir in cream.
  12. Cook until beginning to thicken.
  13. Add capers and reserved chicken; cook and stir, coating the chicken with the sauce and heating it through.
  14. Taste for seasoning.
  15. Toss the drained pasta in the pan with the chicken and sauce; serve, garnished with the basil and some finely grated lemon zest.

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