Lemon Herb Linguine with Chicken, Asparagus and Snow Peas

Lemon Herb Linguine with Chicken, Asparagus and Snow Peas

Ingredients

• 1/2 lb dry linguine
• salt and some Herbes De Provence for boiling pasta
• 2 chicken breasts
• salt
• Herbes De Provence
• Fresh lemon juice about 1/2 Tbsp
• 2 Tbsp olive oil for cooking chicken
• 1/2 cup of white wine
• 2 Tbsp fresh squeezed lemon juice
• 1 Tbsp olive oil
• Handful of snow peas
• Salt
• Cooked linguine from above
• Cooked sliced chicken from above

Instructions

1.       Cook pasta according to the package, adding salt and herbs to water. Set aside cooked, strained pasta.

2.       Preheat oil in a cooking pan on medium heat. Sprinkle chicken breasts with salt and herbs and cook on both sides until golden brown and fully done. Take out chicken breasts and set aside. Don't turn off the pan.

3.       Add wine to the hot pan dissolving the browned chicken residue, use wooden spoon to help scrape the sides and bottom. Add lemon juice, oil and some salt.

4.       Add the veggies and saute until veggies are bright and done to the softness you prefer.

5.       Add cooked linguine and mix very well until veggies, pasta and sauce are well incorporated.

6.       Slice chicken and either add it to the pan and mix it in or just add it to the plate on top.

7.       Serve with a slice of lemon.

source   https://www.willcookforsmiles.com

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