Lemon Thyme Linguine with Chicken and Broccoli pairs perfectly with Sauvignon Blanc.
I love it when dinner comes together quickly with basic pantry staples. I created this Lemon Thyme Linguine with Chicken and Broccoli using linguine and frozen broccoli in a delicious lemon butter sauce. The broccoli and pasta cook simultaneously to help save time. A fresh baguette from your local bread maker is a worthwhile accompaniment.
Toss ingredients together in the same pasta pot for easy clean up.
Lemon Thyme Linguine with Chicken and Broccoli Serves 2
Ingredients:
1/2 of a 16 oz box of linguine, cooked according to package directions
1/2 of a 16 oz bag of frozen broccoli
2 tablespoons Extra Virgin Olive oil
3 boneless skinless chicken breasts
Salt
Lemon Pepper
For the sauce:
1/2 medium onion, minced
2 large cloves of garlic, minced
1 cup Sauvignon Blanc White wine
6 oz Unsalted Butter, divided
1 large lemon, juice and zest
1 Tablespoon Dijon or regular mustard
5 springs Fresh Thyme, divided
Salt and Pepper
Cook pasta according to package directions. When pasta is placed in the boiling water, also add broccoli directly from the freezer. There is no need to thaw it. Once cooked, drain, reserving a few tablespoons of pasta water and set aside. In a medium skillet, heat olive oil over medium-high. Season chicken breasts on both sides with lemon pepper and salt. Cook for about 4 minutes per side, depending on the thickness of the chicken, turning once. Remove chicken to a plate and let rest.
In the same skillet, saute onion until translucent, about two minutes. You may need to add a teaspoon more oil if the pan is dry. Add garlic and stir for 30 seconds. Add 4 oz of butter and stir until melted. Season with salt and pepper to taste. Add wine, lemon juice, zest and mustard and increase heat to high, bringing to a boil. Once boiling, add 3 sprigs fresh thyme and reduce heat to medium-low. Add in remaining butter and stir. Simmer until liquid has reduced slightly and thickened. Remove thyme and discard.
In a medium bowl, toss remaining pasta water, pasta and broccoli with the lemon butter sauce. Garnish with remaining fresh thyme.
New to Some Kinda Good?
Georgia native Rebekah Faulk Lingenfelser is a culinary TV personality, author and food enthusiast. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and blogger at SomeKindaGood.com, your one stop shop for Southern coastal cuisine, locally sourced and in-season. Pull up a chair for cooking and entertaining tips, and easy-to-execute, flavorful recipes to share around the family table. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.
Comments