I have no idea where this recipe came from, but it somehow found its way into my collection. Naturally I tweaked it. ThenI tried it last night and wow! It’s delicious and very easy to prepare. Best of all, most of us already have the ingredients in our pantries. While it may not be a historic recipe, I somehow think Rosie would have approved.
Gayle Martin
Lemon Chicken Linguine
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups cold milk
- 2 teaspoons oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 1/2 pound cooked, seasoned chicken cut into cubes
- 1 16 oz package linguine
- 3 tablespoons parsley
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 1/2 grated Parmesan cheese
Heat lightly salted water to a boil and cook linguine for about ten minutes, or to package directions.
Heat butter and olive oil in a saucepan over medium heat. Stir in onions and garlic until tender but not browned. Add milk, oregano and salt and pepper and bring to a boil. Reduce heat back down to medium and cook for about five minutes. Whisk chicken stock and cornstarch together in a small bowl and add to sauce. Add chicken. Cook until sauce thickens, about five minutes. Reduce heat to low. Add lemon juice, lemon zest and parsley and cook for one to two minutes. Add drained pasta to sauce. Serve with Parmesan cheese.
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