Chicken Lemon Linguine
Ingredients
- 3 tablespoons butter
- 2 tablespoons olive oil, or more as needed
- 1 small onion, chopped
- 2 cloves garlic, minced, or more to taste
- 2 ½ cups milk
- 3 cubes chicken bouillon
- 2 teaspoons dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup cold water
- 2 tablespoons cornstarch
- ½ pound seasoned grilled chicken chunks
- 1 (16 ounce) package linguine pasta
- ¼ cup lemon juice
- 3 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
- ½ cup grated Parmesan cheese, or to taste
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Instructions
- Heat butter and olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot butter-oil mixture until tender but not browned, about 5 minutes. Add milk, bouillon, oregano, salt, and pepper to onion mixture; bring to a boil. Reduce heat to medium and cook sauce for 5 minutes.
- Whisk together cold water and cornstarch in a small bowl until smooth. Mix cornstarch mixture and chicken chunks into sauce; cook until heated through and thickened, about 5 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine in boiling water until tender yet firm to the bite, about 11 minutes; drain.
- Reduce heat under the saucepan with sauce to low. Add lemon juice, parsley, and lemon zest; cook until heated through, 1 to 2 minutes. Add cooked linguine, toss to coat, and transfer to a serving bowl; top with Parmesan cheese.
Source
Original recipe: View Original