Creamy Lemon-Garlic Chicken Linguine
with Gluten-Free Fresh Pasta, Parm & Green Beans
- Wheat
- Eggs
- Milk
For this tangy twist on a classic pasta dish, pan-seared chicken cutlets top silky linguine tossed in a buttery lemon-garlic pan sauce with Parmesan. Tender sautéed green beans on the side add a pop a color, while a shower of chopped parsley provides the perfect herbaceous finish.
Ingredients
8 ounce
Green Beans
2 unit
Chicken Stock Concentrate
1 unit
Lemon
5 teaspoon
White Wine Vinegar
2 tablespoon
Flour
(Contains: Wheat)
2 clove
Garlic
ounce
Linguine Pasta
(Contains: Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
7 ounce
Gluten-Free Fresh Linguine Pasta
(Contains: Eggs)
1 unit
Parmesan Cheese Block
(Contains: Milk)
12 ounce
Chicken Cutlets
¼ ounce
Parsley
Not included in your delivery
3 tablespoon (tbsp)
Butter
(Contains: Milk)
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Trim green beans if necessary. Zest and halve lemon lengthwise; thinly slice half the lemon into half-moons (remove seeds from half-moons). Peel and mince or grate garlic. Roughly chop parsley. Grate Parmesan into a medium bowl.
Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add green beans, salt, and pepper. Cook, stirring occasionally, until lightly browned and softened, 4-6 minutes.
Turn off heat; transfer green beans to a plate. Toss with a pinch of lemon zest; tent with foil to keep warm. Wipe out pan.
Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap; pound with a mallet or rolling pin until about ½ inch thick. Season all over with salt and pepper.
Place flour in a large bowl; add chicken and turn to fully coat.
In pan used for green beans, heat 1 TBSP butter (2 TBSP for 4 servings) and a large drizzle of oil over medium-high heat. Add coated chicken; cook until browned and cooked through, 5-7 minutes per side.
Remove pan from heat. Transfer chicken to a cutting board. Let pan cool 2-3 minutes.
Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for chicken over medium heat. Add garlic; cook, stirring, until fragrant, about 30 seconds.
Stir in mayonnaise, stock concentrates, half the vinegar, remaining lemon zest, ½ cup reserved pasta cooking water (ladle straight from pot if pasta hasn’t finished cooking yet), and a squeeze of lemon juice (all the vinegar and 1 cup reserved pasta cooking water for 4). Bring to a boil, then reduce heat to low.
Return chicken to pan. Cook, flipping, until sauce has thickened and chicken is fully coated, 2-3 minutes. Transfer chicken to a cutting board.
To pan with sauce, add lemon half-moons, drained linguine, half the parsley, and half the Parmesan; toss until well combined (if sauce seems too thick, stir in splashes of reserved pasta cooking water). Season with salt and pepper.
Add lemon half-moons, drained linguine, half the parsley, and half the Parmesan to sauce; toss until well combined (if sauce seems too thick, stir in splashes of pasta cooking water). Season with salt and pepper.
Thinly slice chicken crosswise.
Divide pasta between plates. Top with chicken, remaining Parmesan, and remaining parsley. Serve with green beans on the side.
