Tuesday, October 28, 2008

Lemony Chicken Linguine

Delicious dairy and tomato free pasta dish (my son is allergic to both).

Serves 4


2 Tbsp olive or canola oil
3 cloves garlic, sliced thickly
1 tsp dried rosemary
1 tsp dried basil
1 tsp salt
4 chicken thighs on the bone
2 Tbsp soy sauce
Juice of 1 lemon or 2 Tbsp lemon juice
1 Tbsp dijon mustard
1 yellow pepper, sliced
cooked linguine for 4 people

Heat oil on medium high heat in frying pan. Add garlic, rosemary, basil and salt and saute for a few minutes until garlic is lightly browned. Add chicken, turn down to med. heat and cover, flipping occasionally until chicken is cooked. Add a tiny bit of water, if needed, to stop chicken from sticking. Let simmer for 10 min.

Add peppers and let simmer for 10 more min.

Remove chicken. Add sauce ingredients and stir until blended. Pull chicken off bone and add back into the pan. Stir until covered in sauce, then simmer for another 2 or 3 min. Add cooked pasta. Stir everything together and serve with salad.


Anna & Andrew Mayo said...

This looks really yummy, I am excited to try it.


Anna & Andrew Mayo said...

treid this and it was really good, I also added frozen green beans which were tasty

Anna & Andrew Mayo said...

Have also used the sauce on just veggies and it was very tasty


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