RECIPE: Garlic & Lemon Chicken with Asiago Linguine

The other night, I was in the mood for a no-sauce tasty pasta and chicken dish so I whipped up this Garlic and Lemon Chicken and topped it off with Asiago cheese. I have to say it was very flavorful and good! I thought I would share it with you…

RECIPE: Garlic & Lemon Chicken with Asiago Linguine

 

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Serves: 4

Ingredients

• 2 Boneless and Skinless Chicken Breasts
• Salt & Pepper, to taste
• ¼ Tsp. Dried Oregano Seasoning
• ¼ Tsp. Dried Basil Seasoning
• ⅛ Tsp. Garlic Powder
• 3 cloves of garlic, minced.
• 1 clove of garlic, whole
• 1 Tbsp. Olive Oil
• 1 Tbsp. Unsalted Butter
• 1 Lemon
• Asiago Cheese

Instructions

1. CHICKEN:
2. After cleaning chicken, pat dry with a paper towel and cut chicken breasts into slices (Note: If the chicken breasts are thicker, I split each breasts in half and then cut in slices).
3. In a large bowl, season the chicken breasts with the first 4 ingredients, set aside
4. Mince 3 cloves of garlic
5. Heat the olive oil in a large skillet over medium heat.
6. Add the minced garlic in skillet and cook, stirring frequently, until lightly golden, about 2 minutes.
7. Add the chicken and toss until coated with the garlic.
8. Add butter to skillet, cook the chicken until golden brown; fry them a little longer if the breasts are thicker, monitoring the oil/butter mixture to make sure it doesn't burn.
9. When cooked, remove skillet from heat and squeeze half of a lemon on the chicken.
10. LINGUINE:
11. Bring a large pot of lightly salted water with one clove of garlic to boil. Add linguine and cook until al dente; drain and discard whole clove of garlic. (Note: I added a clove of garlic to the boiling water to give the linguine a light flavor)
12. Plate the linguine, drizzle olive oil and place chicken on top.
13. Sprinkle with shaved Asiago cheese, a dash of oregano and add a slice of lemon
14. Serve and Enjoy!

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Pictures and recipe by Rose Angel Lopez