Lemon Bruschetta Chicken Pasta

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Seriously, one of our all time favorites around here! It’s one of those pastas, that because of the freshness and bright flavors, you just don’t want to stop eating. And bonus – it tastes really great even as leftovers. 😋😋😋

Ingredients:

2 two large chicken breasts

2 cups, Roma tomatoes, chopped

3 cloves garlic, minced

1/2 onion, diced

6 Tbsp EVOO

3-4 Tbsp Butter

1 Tbsp lemon zest

1/2 – 1 whole lemon juiced

1 1/2 tsp Italian Seasoning

1 (.75 oz) package of basil, chiffonade

1 package of prepared linguine pasta (reserve some of the pasta water for later)

Salt and pepper to taste

*Arugula and Fresh parmesan for garnish, if desired

1. Chop chicken into bite sized pieces, season well with garlic salt and pepper. Heat large sauté pan with 2 Tbsp EVOO and cook chicken for about 5-7 min. Once cooled, chop and set aside.

2. In the same large sauté pan you cooked your chicken in, add the remaining 4 Tbsp of EVOO and your butter on med-high heat. Once hot, add in hot onion and cook for 1-2 min. Add in garlic, tomatoes, lemon zest, lemon juice, and 1 Tbsp Italian seasoning. Reduce heat to med and cook for 3 min. Add salt and pepper as needed, to taste.

3. Toss in the cooked pasta coating with sauce. Add some of your reserved pasta water to help loosen – up to about 1/2 cup.

4. Add in your chopped chicken and basil. Garnish with arugula and fresh shaved parmesan.

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