Beach Street Chicken Linguini

Beach Street Lemon Chicken Linguiniad
My Food Storage Deals
**This recipe requires marinating the chicken for 3-12 hours so plan ahead!**
1 lb. linguine2 tablespoons olive oilZest from one lemonJuice from one lemon3 green onions, chopped (white and green parts)¼ cup chopped fresh parsleySalt and freshly ground pepper1/2 cup grated Parmesan cheese
Marinade:½ cup olive oil2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)1 tablespoon 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 lemon2 tablespoons minced fresh parsley2 tablespoons brown sugar2 tablespoons soy sauce2 chicken breasts, sliced
Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc 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 linguine 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.