Grilled chicken on a bed of linguini with a buttery lemon sauce.
Ingredients
- butter: 3 Tbsp
- olive oil: 2 Tbsp (or more if needed)
- onion: 1 piece (chopped)
- garlic: 2 clove (minced, to taste)
- ½ cups milk: 2 piece
- cubes chicken bouillon: 3 piece
- oregano: 2 tsp (dried)
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- water: 1 cup (cold)
- cornstarch: 2 Tbsp
- seasoned grilled chicken chunks: 0.5 pound
- linguine pasta: 1 pack (16 ounce pack)
- lemon juice: 0.25 cup
- fresh parsley: 3 Tbsp (chopped)
- lemon zest: 1 tsp
- Parmesan cheese: 0.5 cup (to taste, grated)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
