Lemon Chicken Pasta is my current obsession and I've made it 3 times in the past 2 weeks. No apologies though, it's that good! (Pro tip, once you become obsessed with this recipe as much as me, you can mix it up a bit and swap the chicken with scallops and make a lemon garlic scallop pasta). This dish is that versatile!
Ingredients:
- 10 ounces linguini
- 2 tablespoons olive oil
- 5 cloves garlic roughly chopped
- 1 shallot roughly chopped
- 4 ounces shitake mushrooms sliced
- 6 ounces crimini mushrooms sliced
- 1 lb chicken thighs cut into 1 inch pieces
- 1 tablespoon Dalkin&Co's Lemon Pepper Seasoning
- 1 bunch chives snipped
- 1 lemon zested and juiced
- handful of shredded italian mix cheese
- kosher salt and freshly cracked black pepper
Instructions:
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Bring a large pot of water to a boil. Cook pasta according to the package directions, drain and set aside.
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In a large skillet, add the olive oil over medium high heat. Add the garlic, shallots and mushrooms and sauté for 6-7 minutes until tender. Add the chicken and Dalkin&Co's Lemon Pepper Seasoning and sauté until fully cooked - about 10 minutes more.
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Once chicken is fully cooked, add the drained pasta, lemon zest, lemon juice and chives. Toss everything together and adjust seasoning as needed. Serve with cheese mixed in.