2-3boneless skinless chicken breasts or 1 lb. shrimp
1-2Tbs.olive oil
1lemonzested & juiced
1/2cupgreen onionschopped
1/4cupfresh parsleychopped
Salt & pepper
Parmesan cheese
MARINADE & SAUCE:
1/2cupolive oil
1garlic cloveminced
2Tbs.cajun seasoning
3Tbs.lemon juice
2Tbs.parsleyminced
4Tbs.brown sugarmore if you want more sweet flavor
3Tbs.soy sauce
Instructions
Combine the marinade ingredients in a Ziploc bag. Slice thawed chicken and put into the bag or bowl with HALF of the marinade. Refrigerate 1-12 hours.Heat a large skillet to high heat. Drizzle with olive oil. Remove the chicken from the bag and place the chicken in a hot pan. Let the chicken cook on both sides until lightly browned and the chicken starts to cook through. Discard that extra marinade. Let the chicken cook on medium-low heat until cooked through. Once the chicken is cooked through add the remaining marinade over the chicken and let continue to cook until the noodles are tender. Cook the linguini pasta in boiling salted water until done; drain well and rinse noodles. Place the cooked noodles into a large bowl and add the extra olive oil, lemon juice, lemon zest, parsley, green onions, salt & pepper to the noodles. Pour the cooked chicken to the noodles. Combine together and garnish with parmesan cheese and extra fresh parsley on top.
Notes
HEALTHIER OPTION: Serve over whole grain or gluten free noodles. Use less brown sugar than is called for.