Lemon Linguine and grilled chicken
October 10th 2014
Lemon Linguine and "grilled chicken"
Ingredients:
1 box of linguine
6 garlic cloves
4 lemons, zest and juice
1 cup reserved pasta water
1 stick of butter
1 small onion, chopped small
1/4 cup shredded Asiago cheese
Parmesan for garnish
1/4 cup dry white wine
3 chicken breasts, butterflies or sliced in half
Seasoning: garlic powder, salt, pepper, paprika
1. Add 5tbsp butter to pan and heat over medium heat. Boil water for pasta in large pot.
2. Add onion and 4 cloves of chopped garlic. Saute for about 10 minutes until soft. Remove and reserve.
3. Deglaze pan with about 1/2 the wine.
4. Season chicken generously with seasonings. Add to pan. Cook each side for about 4 minutes. Right before removing from pan, spray chicken with a little lemon juice.
5. Make sure you have the Asiago shredded, the lemons zested, and the rest of the garlic grated into a bowl together. This will be the rest garnish.
6. Add the onion mixture back to the pan. Squeeze all the lemons in there. Add some of the pasta water (you can always add more later if you need it)
7. Add the pasta into the pan and toss over low heat.
8. Serve in the middle of the plate with a chicken breasts or two on the side. Sprinkle with zest and cheese topping and another squirting of lemon if you like.
Today's wine selection is:
Gross
Gruner Veltliner
2012
Austrian wine
Landwein, Weiland
I used this wine for cooking and drinking today! How great!
Julianne
Lemon Linguine and "grilled chicken"
Ingredients:
1 box of linguine
6 garlic cloves
4 lemons, zest and juice
1 cup reserved pasta water
1 stick of butter
1 small onion, chopped small
1/4 cup shredded Asiago cheese
Parmesan for garnish
1/4 cup dry white wine
3 chicken breasts, butterflies or sliced in half
Seasoning: garlic powder, salt, pepper, paprika
1. Add 5tbsp butter to pan and heat over medium heat. Boil water for pasta in large pot.
2. Add onion and 4 cloves of chopped garlic. Saute for about 10 minutes until soft. Remove and reserve.
3. Deglaze pan with about 1/2 the wine.
4. Season chicken generously with seasonings. Add to pan. Cook each side for about 4 minutes. Right before removing from pan, spray chicken with a little lemon juice.
5. Make sure you have the Asiago shredded, the lemons zested, and the rest of the garlic grated into a bowl together. This will be the rest garnish.
6. Add the onion mixture back to the pan. Squeeze all the lemons in there. Add some of the pasta water (you can always add more later if you need it)
7. Add the pasta into the pan and toss over low heat.
8. Serve in the middle of the plate with a chicken breasts or two on the side. Sprinkle with zest and cheese topping and another squirting of lemon if you like.
Today's wine selection is:
Gross
Gruner Veltliner
2012
Austrian wine
Landwein, Weiland
I used this wine for cooking and drinking today! How great!
Julianne
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