Lemon Chicken Pasta
Makes 4 servings
3/4 pound linguini
3 tablespoons olive oil
1/4 cup capers, drained
1 teaspoon minced garlic
2 boneless, skinless chicken breasts, cooked and thinly sliced
2 teaspoons lemon zest
2 tablespoons (or more to taste) lemon juice
1 tablespoon chopped fresh dill
Salt and freshly ground black pepper
Parmesan cheese for garnish
Cook the linguini and drain. Set aside.
Heat the oil in a large skillet over medium heat. Add the capers and garlic, and cook, stirring for 1 minute. Add the chicken and lemon zest and cook, stirring, until the chicken is warmed through.
Add the pasta, lemon juice and dill. Season with salt and pepper. Toss to mix evenly. Garnish with the cheese when serving.
Makes 4 servings
3/4 pound linguini
3 tablespoons olive oil
1/4 cup capers, drained
1 teaspoon minced garlic
2 boneless, skinless chicken breasts, cooked and thinly sliced
2 teaspoons lemon zest
2 tablespoons (or more to taste) lemon juice
1 tablespoon chopped fresh dill
Salt and freshly ground black pepper
Parmesan cheese for garnish
Cook the linguini and drain. Set aside.
Heat the oil in a large skillet over medium heat. Add the capers and garlic, and cook, stirring for 1 minute. Add the chicken and lemon zest and cook, stirring, until the chicken is warmed through.
Add the pasta, lemon juice and dill. Season with salt and pepper. Toss to mix evenly. Garnish with the cheese when serving.
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