Wow! Two nights of new winning recipes! We really loved this one. Robin, my VERY picky husband went on and on raving about this one. I had never used Cajun seasoning and was hesitant to since my children don't like spice. But I used the 1 1/2 teaspoons like it Melanie suggests at My Kitchen Cafe. (She found the recipe on another great blog Deals to Meals.) It wasn't too spicy for any of the kids so next time I'll add a bit more Cajun seasoning---and there will be LOTS of next times! It is so full of flavor. Wish I could share it with all of you. You have to marinate the chicken so make sure to start early enough in the day.
Beach Street Lemon Chicken Linguini
1 lb. linguini
2 T. olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
¼ c. chopped fresh parsley
Salt and freshly ground pepper
1/2 c. grated Parmesan cheese
½ c. olive oil
2 cloves garlic, crushed
1 T. Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don't omit entirely or you will lose great flavor)
Juice of one lemon
2 T. minced fresh parsley
2 T. brown sugar
2 T. soy sauce
2 chicken breasts, sliced
Combine the marinade ingredients in a bowl and whisk lightly before pouring into a plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.
When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked. Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.
While the chicken is sauteing, cook linguini in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.