This week at NYMM, we’re cooking up a tangy lemon chicken pasta with a browned garlic sauce that easily passes as a meal all by itself. The combination of seared chicken, al-dente pasta, and fresh but slightly cooked tomatoes and arugula combine to form an interesting mixture of flavors and textures that’s similar to the always satisfying and diversified bite you get when eating a “burrito bowl.” Need I say more?
Lemon Chicken Pasta with Browned Garlic
- 1 ½ pounds boneless skinless chicken breasts
- 1 pound linguine
- ¼ olive oil
- ½ stick butter
- ⅓ cup lemon juice
- 2 teaspoons lemon zest
- 2 avocados, cubed
- 10 ounces grape tomatoes, halved
- 4 cloves garlic
- 1 cup arugula
- Fill large pot about halfway with water and bring to a boil. Add 1 teaspoon of salt followed by angel hair pasta. Stir pasta to prevent it from sticking together.
- Bring water back to a boil then reduce heat to low. Follow directions on box, or cook 4 minutes for al dente and 6 minutes for soft pasta.
- While the pasta cooks, heat olive oil and butter in large pan over high heat. Add garlic to the pan and cook for 1 minute until it just barely begins to brown. The garlic is going to continue cooking over high heat for a while, so don’t overcook it here.
- Add chicken breasts to the pan and cook 4-6 minutes per side. Add salt and pepper to each side.
- When the chicken breasts are done cooking, remove them from the pan and slice them about ½ -¾ inch thick.
- Add the chicken back to the pan and add halved grape tomatoes, lemon zest, lemon juice, cubed avocado, and crushed red pepper flakes.
- When the pasta is finished cooking, drain it and combine with the chicken and tomatoes mixture.
- Add the arugula. Don’t add it too early on or it’ll get very soft from the heat.
Title image by Josh Guirguis
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