Gluten-Free Lemon-Garlic Chicken Linguine
with Fresh Pasta, Parmesan & Green Beans
- Wheat
- Eggs
- Milk
Pounded chicken cutlets are dredged in flour and pan-seared until golden, then returned to the pan to simmer in a bright lemon-garlic sauce built from the fond, mayonnaise, and stock. Gluten-free linguine is tossed directly in the sauce with lemon half-moons and Parmesan, while sautéed green beans with lemon zest round out the meal.
Ingredients
8 ounce
Green Beans
2 unit
Chicken Stock Concentrate
1 unit
Lemon
5 teaspoon
White Wine Vinegar
2 tablespoon
Flour
(Contains: Wheat)
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
2 clove
Garlic
¼ ounce
Parsley
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
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 gluten-free linguine to pot. Cook, stirring occasionally, until al dente, 2-3 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 gluten-free 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.
Thinly slice chicken crosswise.
Divide pasta between plates. Top with chicken, remaining Parmesan, and remaining parsley. Serve with green beans on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The lemon-garlic sauce was bright and delicious, and the family enjoyed the finished dish despite the extra effort involved.
- Ease of prep: The recipe involves several simultaneous steps — pasta, chicken, sauce, and green beans — and a few reviewers found the timing tricky, with total cook time closer to an hour than expected.
- Suggestions: Grating the Parmesan block takes extra time; pre-grated Parmesan can speed things up. Chopping the parsley was flagged as an annoying step — pre-chopped or dried parsley works as a shortcut.
