Lemon Chicken Linguine

From Rebecca Johnson

Lemon Chicken Linguine

1 lb. linguine
1 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
1/2 cup grated Parmesan cheese

Marinade:
½ cup olive oil
2 cloves garlic, chopped
1 1/2 tsp Cajun Seasoning
Juice of one lemon
1/4 cup dried parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, cubed

Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Toss chicken pieces to coat. Cover and refrigerate 3-12 hours.

When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.

Combine juice of one lemon, lemon zest, olive oil, and green onions together in a small bowl. Set aside.

While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with parmesan cheese.

Slightly adapted from melskitchencafe.com