Beach Street Lemon Chicken (Renewed)

Time: 30 minutes + 1-24 hour to marinate 
Yield: 6 servings
Recipe adapted from Deals to Meals

Marinade:
3 T olive oil
3-4 cloves garlic minced
1 t Cajun seasoning
1/3 C fresh lemon juice (about 2 lemons worth)
1/4 minced fresh parsley
7 T brown sugar
4 T soy sauce
5 chicken breasts, sliced

1 (12 ounce) package Linguine or Fettuccine
zest from 1 lemon
juice from 1 lemon
1/2 C chopped green onion
1/4 C chopped fresh parsley
1/2 C parmesan cheese, grated
salt and pepper

1. Into a small mixing bowl place 3 Tb olive oil, 3-4 cloves minced garlic and 1 tsp N'Orleans Cajun seasoning. 
2. Add 1/4 C fresh parsley, chopped. 
3. Squeeze 1/3 C fresh lemon juice and add it to the bowl. 
4. Add 7 Tb brown sugar and 4 Tb soy sauce and stir it well to combine. 
5. Take 5 chicken breasts and cut them into strips with some kitchen scissors. Place them in a gallon sized ziploc bag and pour the marinade over the top. 
6. Seal the bag securely and place it in the fridge for 1-24 hours. 
7. When you are ready to eat, heat a skillet up over medium high heat. Pour the chicken along with the marinade into the skillet. Allow it to come to a boil, reduce the heat to medium and let it simmer away until the chicken is cooked through. 
8. While the chicken is cooking, cook one 12 ounce package of fettuccine or linguine noodles. 
9. Zest 1 lemon and then squeeze the juice into a measuring cup. 
10. Chop 1/3 C of green onions and 1/4 C fresh parsley. 
11. When the chicken has cooked through add the strained pasta, green onions and fresh parsley to the skillet. 
12. Pour in the lemon juice and zest. 
13. Sprinkle 1/2 C grated Parmesan cheese over the top. 

Using a pair of large tongs, stir the ingredients all together. Give it a taste and hit it with salt and pepper according to your liking. 

Serve immediately and enjoy!

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