Roasted Chicken Pasta with Lemon Butter Sauce

By randiboyle

Ingredients

• 2 chicken breasts
• 3 Tbsp. EVOO
• 4-5 large lemons
• salt & pepper
• 6 garlic cloves, minced
• 1 tsp. lemon pepper seasoning
• 4 Tbsp. butter
• 1/4 parmesan cheese
• 8 basil leaves, chopped
• 1 lb. linguine

Details

Adapted from framedcooks.com

Preparation

Step 1

For the marinade: Combine 1 tablespoon olive oil, 1 tablespoon lemon juice, plenty of salt and pepper, 4 garlic cloves and 1 tsp. lemon pepper seasoning. Marinate for 2 hours in the fridge. Roast chicken in oven for about 45 minutes or until cooked all the way through (or grill). Once it is done, cut into 1 inch pieces. For the sauce: Melt the butter with the olive oil in a skillet on medium heat. Once they are melted, add 2 garlic cloves and the juice and zest from 2 lemons. Season with salt and pepper, and then let gently simmer for about 15 minutes. Cook the linguine pasta according to directions. When ready to drain, keep 1 cup of pasta water. Add a ½ cup to the sauce and continue to add until desired consistency. Add pasta. Stir in chicken, cheese and basil.