Grilled chicken on a bed of linguini with a buttery lemon sauce
Prep Time
40 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Heat butter and olive oil together in a saucepan over medium heat; cook and stir onion and garlic until tender but not browned
about 5 minutes. Add milk
bouillon
oregano
salt
and pepper to onion mixture; bring to a boil. Reduce heat to medium and cook sauce for 5 minutes.
Whisk cold water and cornstarch together in a bowl until smooth. Mix cornstarch mixture and chicken into sauce; cook until heated through and thickened
about 5 minutes.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite
about 11 minutes; drain.
Turn heat under saucepan with sauce to low; add lemon juice
parsley
and lemon zest and cook until heated through
1 to 2 minutes. Add pasta
toss to coat
and transfer to a serving bowl; top with Parmesan cheese.
