This linguine is tossed with chicken, asparagus, tomatoes, olive oil, lemon juice, and Parmesan cheese. You can also substitute the asparagus for broccoli. It’s light on calories but big on flavor, and can be on the table in thirty minutes or less!
- Yield: 4 to 6 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 20 Minutes
- Total Time: 30 Minutes
- ½ pound linguine
- 2 tablespoons salted butter
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1½ teaspoons lemon pepper
- ½ teaspoon kosher salt, plus more to taste
- 3 garlic cloves, minced (1½ teaspoons)
- ½ bunch asparagus (about ½ pound), cut into 2-inch pieces
- 1 pint grape tomatoes, halved
- 3 to 4 tablespoons chopped fresh parsley, optional
- ¾ cup finely grated Parmesan cheese
- 1 lemon juice
- Black pepper
How to Make It
- Bring a large pot of water to a boil and cook the linguine according to the package directions. Drain and set aside.
- In a large skillet, melt 1 tablespoon of the butter with the olive oil over medium heat. Place the chicken, lemon pepper, and salt in a large zip-top bag. Shake until evenly coated and place the cubes in the pan. Spread the chicken out evenly and cook, stirring occasionally, until it is golden brown and cooked through to the center, about 8 minutes.
- Transfer the chicken to a plate and set aside. Melt the remaining 1 tablespoon butter in the skillet and add the garlic. Stir in the asparagus, tomatoes, and parsley (if using). Cook for 5 to 7 minutes, or until the asparagus is tender. Return the chicken to the pan and add ½ cup of the Parmesan. Cook for 1 minute more.
- Combine the noodles, chicken, and vegetables in the skillet. Add the lemon juice and the remaining ¼ cup Parmesan. Stir until combined. Taste and season with salt and black pepper.