Linguine & Chicken In Lemon Parsley Sauce
- 8 oz. linguine
- 1 tbsp. safflower oil
- Zest of 1 lemon, finely chopped
- 1 tsp. finely chopped ginger
- 1 tsp. sugar
- 1 c. chicken broth
- 2 tbsp. butter
- 2 chicken breasts, skinned, boned & cut in cubes
- 2 finely chopped shallots
- 3 c. stemmed parsley
- Simmer lemon zest in oil 3-4 minutes. Add ginger and sugar; cook 3 minutes more. Stir often. Pour in stock, bring to boil. Reduce total liquid to approximately 1/2 cup.
- Meanwhile cook linguine until it is al dente. In a skillet cook chicken and shallots in butter until lightly browned (3 minutes). Add lemon sauce mixture, then parsley and cook 3-4 minutes more. Put drained pasta in casserole. Toss sauce with pasta. Let stand 5 minutes to absorb flavors before serving.
linguine, safflower oil, lemon, ginger, sugar, chicken broth, butter, chicken breasts, shallots, parsley
Taken from www.epicurious.com/recipes/member/views/linguine-chicken-in-lemon-parsley-sauce-51355611 (may not work)