Post by mjmone on Jul 4, 2014 14:36:44 GMT
PetEnthusiast Posted this one
"Beach Street Lemon Chicken Linguine
1 lb. linguine (or fettuccine)
2 T. olive oil
Zest from one lemon
Juice from one lemon
1/2 c. chopped green onion
1/4 c. chopped fresh parsley
Salt and freshly ground pepper
Parmesan cheese
Marinade:
1/2 c. olive oil
2 cloves garlic, whole
2 T. Cajun seasoning
2 T. lemon juice
2 T. minced parsley
1 T. brown sugar (or more if you like it a little sweeter)
2 T. soy sauce
2 chicken breasts, sliced. (*OR* 16 extra large shrimp)
Combine the marinade ingredients in a Ziploc bag. Slice thawed chicken (or shrimp). Pat dry and toss in marinade to coat. Refrigerate 1-12 hours. Cook marinated chicken with the marinade sauce in a large saute pan on medium heat until chicken is cooked. If using shrimp, preheat the oven to 450 degrees. Bake for 7-10 minutes. Be sure not to over cook shrimp.
Cook linguini in boiling salted water until done; drain well and rinse noodles. Combine juice of one lemon, zest, olive oil, green onions, and fresh parsley together. Add hot pasta into bowl and toss well. Sprinkle with salt and pepper. Add chicken (or shrimp) with marinade into the large pasta bowl. Toss in parmesan cheese to taste and serve warm."
(recipe originally copied from dealstomeals.blogspot.com/2009/03/my-favorite-pasta-recipe.html blog, but actual origin unclear from that blog)
>>My own additional notes to go with recipe added 10-16-10, 2:50p:
I sliced thin strips with the "grain" (long way) of the chicken breasts, then those into thirds so they were nice bite sized pieces in there.
I did only LIGHTLY sprinkle on a shredded parm/romano. (--it's so healthy & tasty as it is I couldn't see dumping a whole lot on, just enough to give another slight "zest" of flavor)
I also used Weber's "N'Orleans Cajun" which is a great (and widely available) cajun spice
Another note: I only marinated it for one hour, and that was plenty of time, so it can be (somewhat) "last minute" if you forget to marinade way ahead
"Beach Street Lemon Chicken Linguine
1 lb. linguine (or fettuccine)
2 T. olive oil
Zest from one lemon
Juice from one lemon
1/2 c. chopped green onion
1/4 c. chopped fresh parsley
Salt and freshly ground pepper
Parmesan cheese
Marinade:
1/2 c. olive oil
2 cloves garlic, whole
2 T. Cajun seasoning
2 T. lemon juice
2 T. minced parsley
1 T. brown sugar (or more if you like it a little sweeter)
2 T. soy sauce
2 chicken breasts, sliced. (*OR* 16 extra large shrimp)
Combine the marinade ingredients in a Ziploc bag. Slice thawed chicken (or shrimp). Pat dry and toss in marinade to coat. Refrigerate 1-12 hours. Cook marinated chicken with the marinade sauce in a large saute pan on medium heat until chicken is cooked. If using shrimp, preheat the oven to 450 degrees. Bake for 7-10 minutes. Be sure not to over cook shrimp.
Cook linguini in boiling salted water until done; drain well and rinse noodles. Combine juice of one lemon, zest, olive oil, green onions, and fresh parsley together. Add hot pasta into bowl and toss well. Sprinkle with salt and pepper. Add chicken (or shrimp) with marinade into the large pasta bowl. Toss in parmesan cheese to taste and serve warm."
(recipe originally copied from dealstomeals.blogspot.com/2009/03/my-favorite-pasta-recipe.html blog, but actual origin unclear from that blog)
>>My own additional notes to go with recipe added 10-16-10, 2:50p:
I sliced thin strips with the "grain" (long way) of the chicken breasts, then those into thirds so they were nice bite sized pieces in there.
I did only LIGHTLY sprinkle on a shredded parm/romano. (--it's so healthy & tasty as it is I couldn't see dumping a whole lot on, just enough to give another slight "zest" of flavor)
I also used Weber's "N'Orleans Cajun" which is a great (and widely available) cajun spice
Another note: I only marinated it for one hour, and that was plenty of time, so it can be (somewhat) "last minute" if you forget to marinade way ahead
