Monday, June 16, 2008

Lemon Linguine

By Jeanne Dunbar

2 pound uncooked linguini noodles (fresh noodles if you can find them are
the best)
1 Whole Chicken Breast
1 cup Olive Oil (the kind good enough to eat lots of)
Zest from 2 large lemons
Juice from 5 large lemons
1 cup chopped green onion
1 cup chopped fresh flat leaf parsley
Salt and fresh ground black pepper
Freshly grated parmesan cheese, to taste about 2/3 cup

Boil linguini until al dente; drain well. (But make sure the olive oil
mixture is ready for the pasta to be mixed in so your noodles don’t cool and
stick together) Pan Saute the chicken breast with some (1Tnsp) olive oil
until it is a little brown on the outside and cooked through.

Meanwhile, in bowl, combine olive oil, lemon zest, lemon juice, green onion
and parsley. Add pasta and chicken; toss well. Season to taste with salt and
pepper. Toss in Parmesan cheese to taste. Serve warm or chilled. I think
chilled makes a great summer time meal.

I like to pour the whole mix into another serving bowl as the good
stuff likes to settle at the bottom even when you have tossed it.

Serves…well depends on how much your guests like it…I would say it serves
10-12 with some leftovers.

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