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. 😋😋😋
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.