Chicken Linguine in a Lemon Garlic Cream Sauce (infused with rosemary)


It seems I can never get enough pasta lately! I created this recipe one day when my pantry and fridge were running low on food, so I pulled out the ingredients I had and ended up with one of my favorite pasta dishes. That week I probably made it for lunch two more times. There are so many flavors going on in this dish, it’s creamy and fresh tasting from the lemon, and there’s a hint of rosemary to compliment the meatiness of the chicken and stock.

Ingredients: (these may not be exactly precise so you can eyeball it)

Feeds 2-3 people

2 chicken breast cutlets (or pound out 2 small breasts)
1/3 onion, chopped
2-3 garlic cloves, minced
1 1/2 cups chicken broth
2 tablespoons fresh squeezed lemon juice
1 rosemary sprig (leaves attached)
1/4 – 1/2 cup heavy whipping cream
1 cup freshly grated parmesan
Linguine , about 1/2 box
Salt and freshly ground black pepper
2 tablespoons olive oil

Boil water and prepare chicken: heat olive oil in skillet on med-high heat, season chicken liberally on both sides with salt and freshly ground black pepper. Add to hot skillet and cook through and until golden brown, about 2-3 min each side. Remove chicken and set aside. Season boiling water liberally with salt and then add linguine, cook until al dente about 9 min. Add onions into same skillet; cook until fragrant, about two minutes. Add garlic and a pinch of salt, cook, stir occasionally, about 2 min. Add chicken stock and whole rosemary sprig and bring to boil; once the stock is at a boil and the rosemary is fragrant, remove it from the stock; stock should reduce in volume by half or more. Cut chicken into small pieces, do not add yet. Add lemon juice and black pepper to taste (add salt if needed). Turn heat to low and allow to cool for a couple minutes, then add heavy cream (if stock is too hot the cream will seperate). Stir and add chicken to sauce. Check seasoning, add salt and pepper if needed. Add linguine straight to pan and before stirring add parmesan cheese, then mix well. Transfer to serving dish and garnish with some of the parmesan cheese.

© Priscilla Sutton and, 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Priscilla Sutton and with appropriate and specific direction to the original content.