Lemon And Garlic Chicken Over Linguine

• 2 lbs of skinless/boneless chicken breasts cut up into 1 inch cubes.
• 4 large or 6 small cloves of garlic chopped.
• 1/3 cup fresh chopped parsley.
• 1/4 cup extra virgin olive oil.
• 2 TBS of corn starch(wheat flour may be substituted).
• 1/2 tsp salt.
• 1/2 tsp fresh ground black pepper.
• 1/4 cup white wine.
• 1/2 cup chicken stock.
• 1/2 cup freshly grated Romano or Asiago cheese.
• 1 lb Linguine Pasta.
• Juice from one large lemon.

1. Add chicken to a bowl large enough to hold it all and add the garlic, white wine, salt & pepper and the corn starch. Allow to marinate for 20 minutes.
2. Heat a skillet and add the extra virgin olive oil, when oil is hot add everything from the chicken bowl and saute until chicken begins to brown. Add the lemon juice and chicken stock and allow to simmer until it begins to thicken.
3. At the same time as you are preparing the above on a separate burner have your linguine boiling and drain when it reaches your desired doneness, I like mine very al dente.
4. If sauce is too thick some water or more chicken stock may be added.
5. Toss your pasta, chicken and parsley together and put in large serving dish.
6. Sprinkle your cheese over the top and serve.
7. Enjoy!

chicken breasts, garlic, fresh chopped parsley, extra virgin olive oil, corn starchwheat flour, salt, ground black pepper, white wine, chicken, freshly grated romano, linguine pasta, lemon

Taken from www.epicurious.com/recipes/member/views/lemon-and-garlic-chicken-over-linguine-1204769 (may not work)