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…

Garlic & Lemon Chicken Linguine

RECIPE: Garlic & Lemon Chicken with Asiago Linguine
 
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!

Garlic & Lemon Chicken with Asiago Linguine

Pictures and recipe by Rose Angel Lopez

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