Sometimes my husband surprises me with recipes that I would never have thought he’d be interested in trying and/ or liking. He brought this recipe to my attention, and while the original recipe calls for asparagus, and I cooked it once that way, both of us feel pretty meh about it so I now swap it out with green beans. The lemon in this dish makes it perfect for this time of year.
1 lb. linguine
1 tbsp. olive oil
4 boneless/ skinless chicken breasts
Freshly cracked S & P
2 tbsp. butter
1 smalll red onion, chopped
1 lb. fresh green beans (or asparagus), ends trimmed
3/4 cup heavy cream
1/2 cup low-sodium chicken broth
Zest and juice of 1 lemon
3 garlic cloves, minced
3/4 cup shredded mozzarella cheese
1/2 cup fresh grated Parmesan
Fill a large pot of salted water and allow to heat to a boil. Cook pasta according to package directions, al dente. Boil pasta while the chicken is cooking. Drain and return to pot.
Meanwhile, add olive oil to to a large skillet and bring to medium heat. Season chicken breasts with S&P and Italian seasoning. Cook until golden, about 8 minutes on each side, until no longer pink in the middle. Transfer to a plate to rest, then thinly slice.
Melt butter, in skillet, over medium heat. Add red onion and green beans (or asparagus) & season with S&P. Cook until tender, approximately 5 minutes, then add heavy cream, chicken broth, lemon zest & juice, and garlic. Simmer for 5 minutes. Stir in Mozzarella & Parmesan cheese and cook until melted. Serve over linguine.