Beach Street Lemon Chicken Linguini

from melskitchencafe.com

**This recipe requires marinating the chicken for 3-12 hours so plan ahead!**

1 lb. linguine

2 tablespoons olive oil

Zest from one lemon

Juice from one lemon

3 green onions, chopped (white and green parts)

¼ cup chopped fresh parsley

Salt and freshly ground pepper

1/2 cup grated Parmesan cheese

Marinade:

½ cup olive oil

2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)

1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don’t omit entirely or you will lose great flavor)

Juice of one lemon

2 tablespoons minced fresh parsley

2 tablespoons brown sugar

2 tablespoons soy sauce

2 chicken breasts, sliced

Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.

When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.

Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.

While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.