Creamy Lemon Chicken Linguine

local_grocery_store Ingredients

• 8 ounces linguine, cooked according to package instructions
• 2 chicken breasts, boneless, skinless, thinly sliced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 2 tablespoons capers, rinsed and drained
• 1 can diced tomatoes, 14.5 ounces
• 1 cup heavy cream
• 1/2 teaspoon salt (plus more to taste)
• 1/4 teaspoon black pepper (plus more to taste)
• 2 tablespoons fresh parsley, chopped, for garnish

restaurant_menu Method

1. 1.Heat olive oil in a large skillet over medium heat.
2. 2.Add chicken slices and cook until browned and cooked through, about 4-5 minutes per side. Remove chicken from skillet and set aside.
3. 3.In the same skillet, add minced garlic and cook until fragrant, about 1 minute.
4. 4.Add lemon juice, lemon zest, capers, diced tomatoes, heavy cream, salt, and black pepper to the skillet. Stir well to combine.
5. 5.Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally.
6. 6.Return the cooked chicken to the skillet and cook for an additional 2-3 minutes to heat through.
7. 7.Taste the sauce and adjust the seasoning with more salt and black pepper, if desired.
8. 8.Serve the creamy lemon chicken over cooked linguine.
9. 9.Garnish with fresh parsley and enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra burst of freshness, squeeze some additional lemon juice over the finished dish before serving.
• chevron_rightFeel free to add some grated Parmesan cheese on top for an extra touch of richness.
• chevron_rightIf you prefer a lighter version, you can substitute half-and-half or milk for the heavy cream.
• chevron_rightServe with a side of garlic bread or a fresh green salad for a complete meal.