Thursday, December 10, 2015



Yes, this one has also been posted before, but it is such a great pantry dinner, and it is so quick and easy to throw together that I wanted to share it again.

Laurie's Lemon Linguine with Chicken



8 ounces uncooked linguine
3 tbsp butter
1 tbsp lemon juice
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 tsp lemon pepper
1/4 cup Parmesan cheese, shredded


4 boneless, skinless, chicken breasts
1 tbsp canola oil
1 can cream of chicken soup
1/4 cup fat free milk
2 tsp lemon juice
1/8 tsp pepper
4 lemon slices



In medium saucepan, cook linguine in boiling water for 8-10 minutes. In a measuring cup with a spout, combine melted butter, lemon juice, basil, garlic, and lemon pepper. Drain linguine and return to the pot. Add the butter mixture. Add Parmesan and toss until well coated.


Cook chicken in oil until browned. Meanwhile, in small saucepan, combine soup, milk, lemon juice, and pepper. Heat through. Serve over chicken. Top with slices of lemon and serve with linguine.

Source: I got this from my sister, Laurie. But I don't know where she got it.

Notes: You can also pour the sauce over the chicken while it is in the saute pan and cook the chicken in the sauce for a few minutes to incorporate the flavors prior to serving.

1 comment:

  1. I must be in a pasta mood because this is looking good!