Summery Linguine

It’s official.  My Winter “depression” has officially set in (despite the fact that it’s gorgeous and 55°F today).  I’m done with being stuck indoors while 7 1/2 months pregnant with an Energizer Bunny-like toddler.  So, I made a very summery dinner this week that really put me in the mood for warm weather and a glass of a cold, crisp white wine.  April can’t get here soon enough!  Make this for dinner and I’m sure it will put you in a good mood, too.

INGREDIENTS

THE STAPLES

    • 1 lb. thin linguine, cooked al dente
    • 1 lb. thin cut chicken breasts, sliced into 1 inch chunks (you could totally also substitute shrimp for the chicken)
    • 2 cups cherry tomatoes
    • 1/2 cup powdered Parmesan (you could also use Pecorino Romano or a combination of the two)
    • 1/4 cup fresh parsley, for topping

THE MARINADE

    • 2 tsp fresh thyme, finely chopped
    • 2 tsp fresh rosemary, finely chopped
      • You don’t have to use fresh herbs, but it helps make the dish seem even more Summery – if using dried herbs, halve the amount
    • Zest of 1 lemon
    • Juice of 1/2 a lemon
    • 2 tbsp olive oil
    • 1 tsp coarse salt
    • 1/2 tsp fresh cracked black pepper
      • An additional 2 tbsp olive oil to saute the chicken with later
      • 1/3 cup white wine (a good one you’d drink)

THE SAUCE

    • 1/4 cup (1/2 stick) unsalted butter
    • 2 tbsp olive oil
    • 4 large garlic cloves, pressed
    • 2 tbsp flour
    • 2 1/2 cups chicken stock
    • 1 tbsp fresh basil, chopped

HOW TO MAKE IT

  • First thing you need to do is marinate the chicken – toss all of the ingredients into a bowl with the chopped, raw chicken and let it sit for at least an hour up to overnight
  • Saute the marinated chicken with the 2 tbsp olive oil and white wine until it’s cooked – about 5 minutes, set aside
  • Now, it’s time to make the sauce.  Heat up a large saute pan over medium heat and then add the butter and olive oil
  • Saute the garlic until it’s fragrant, be careful not to burn it
  • Add in the flour and cook for a minute, stirring frequently
  • Add the chicken stock and simmer until it has thickened and then add in the chopped fresh basil
  • Season with salt and pepper
  • Add the sauteed chicken and all of those juices into the sauce – keep it simmering for a few more minutes so the flavors can all combine
  • At this point, I’d make the pasta so the sauce can sit over low heat and the flavors can meld while it boils – I’d also add in the tomatoes now (I cut small slits into the surface of the tomatoes to release some juice and to avoid exploding tomatoes later on)
  • Once the pasta is finished, strain and add it into the saute pan with the chicken, tomatoes and sauce – cook the two together for a few minutes over low heat so the pasta can absorb some of the sauce
  • Add in the powdered Parmesan and fresh parsley and toss to combine – enjoy! *Recipe adapted from Goddess of Scrumptiousness