Lemon Chicken Linguine w/ mushrooms & cherry tomatoes in a white wine garlic parm sauce

Print Recipe

Lemon Chicken Linguine

Prep Time5

Cook Time25

Total Time25

Course: Dinner, Lunch

Cuisine: American, Italian

Servings: serving

Calories: 613kcal

Ingredients

18 cherry tomato halved
1.5 lb chicken breast boneless , skinless , chopped into 1-2" pieces
3 tbsps parmesan grated
2 cups mushroom sliced
1/4 cup parsley chopped
260 g linguine
salt
pepper
4 tbsps olive oil plus more for frying
2 tsp chopped garlic
2 tbsp lemon juice
1/4 cup white wine

Instructions

Add linguine to salted, boiling water, cook til almost al dente
Heat some olive oil in a large pan on medium-high heat. Add chicken pieces, season with salt and pepper and fry til no longer pink, 3-5 minutes. Remove from pan and set aside
Add mushrooms to pan and saute on medium-high heat til mushrooms begin to brown ,2-3 minutes
Once the mushrooms have browned, turn the heat to high for 20 seconds, then add the white wine and lemon juice, whisk to combine until simmering hard.
Add in the parmesan and garlic and continue whisking until the sauce is fully combined
Add the chicken, tomatoes and most of the parsley to the pan, stir to combine. Cook until tomatoes begin to wilt, around 3 minutes.
Drain linguine, add to the pan and toss with tongs til pasta is fully coated.
garnish with remaining fresh parsley and serve

Notes

If you're single and pathetic like me, you're probably making this for yourself with 3 leftovers for lunches.

Microwaved linguine is disgusting, I recommend only tossing the sauce with one serving of linguine for the dinner, then portioning the rest into containers and making the other 3 portions of linguine as needed.

Nutrition