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If you are ready for something besides dessert, raise your hand. Alright, maybe I’m the only one raising my hand. But, let’s face it. We really should eat something in December besides sugar, shouldn’t we? I know that my taste buds are sugared out for the moment….I am in need of something fantastically delicious, that doesn’t belong in the high calorie-I-am-about-to-stick-myself-to-your-thighs category. If you are floatin in the same boat then boy do I have the recipe for you. I got this recipe from my friend Angela. She added it to our weekly church newsletter, and I have been wanting to try it for months. I gave it a go about 8 weeks ago…and I have made it seriously 4 times since then. I can’t get enough of it! I have tweaked the ingredient amounts just a bit to accommodate my semi-large sized family. Large in number folks….and a bit large in stature, I will admit! Give this pasta a try….you will LOVE it!
Beach Street Lemon Chicken
Time: 6 hours to soak in marinade + 20 minutes cooking
Yield: 6 servings
Recipe from Angela Howells
PRINT RECIPE
Time: 6 hours to soak in marinade + 20 minutes cooking
Yield: 6 servings
Recipe from Angela Howells
PRINT RECIPE
Marinade:
3 T olive oil
3-4 cloves garlic minced
1 t Cajun seasoning
1/3 C fresh lemon juice
1/4 minced fresh parsley
7 T brown sugar
4 T soy sauce
5 chicken breasts, sliced
1 lb linguine or Fettuccine
zest from 1 lemon
juice from 1 lemon
1/2 C chopped green onion
1/4 C chopped fresh parsley
salt
freshly ground black pepper
parmesan cheese, the grated kind
1. Combine the marinade ingredients together. I always taste it before I put the chicken in so I can be sure it’s not too spicy. Add a bit more Cajun seasoning if it doesn’t have enough kick. When you have it just right, put your chicken in, cover and let it sit in the fridge for 1-12 hours.
2. Cook the chicken with the marinade in a large skillet over medium heat until the chicken is cooked through and the marinade has reduced just a bit.
3. While chicken is cooking, cook the pasta in boiling salted water.
4. Combine the juice and zest of the lemon, green onions, and fresh parsley together in a large bowl.
5. Add the hot pasta and sprinkle with salt an pepper.
6. Add the chicken and marinade, toss everything in the bowl together and sprinkle with parmesan cheese. Serve immediately!
Oh Thank you! Thank you! I can't wait to receive my prize so I can make my Brie Wheel Treat. Thanks for all your fabulous posts and ideas. Love your blog.
That sounds like a wonderful recipe!
Dropped by from SITS.
That looks beyond delicious. I'll have to try it out as I experiment with teaching myself how to cook over the holidays. Lol. 🙂
Just found your blog because you were featured in the Family Bites section of Foodbuzz. You have lots of great recipes! I bookmarked your Parmesan Chicken Salad and am making it this week.
I made this recipe tonight for my family and it was OH SO GOOD! I loved the sweet/tangy combination. Usually I'm a huge parmesan on pasta fan, but I didn't even think this needed it, it was great as is. I found this to be a very kid-friendly recipe, as both my somewhat picky 2 1/2 yr old and 1 yr old loved it. I'm sure its the sweetness in the sauce that kept them coming back for more. This recipe is a keeper!
I made this recipe last night, and 4 kids and husband loved it! It is a new favorite! I love this blog and have a lot of recipes I can't wait to try! You also have a fun personality and I think your editorials are super funny. btw, I am married to Tricia T's cousin, and she sent me the link on FB…Thanks for all the recipes and ideas!
I am in love with your french bread, pesto, parm and chicken recipe….. True story!!!
I made this tonight. It was very fresh tasting and yummy. I think I would double the sauce though. We are a sauce family. So good. Definitely be making it again.
Ok, so I keep seeing this lovely recipe of yours on other people's blogs….it must be a sign that I NEED to make it! 🙂
Made this tonight for dinner-super yummy. My kids gobbled it up and my husband I did too! thanks…it's sure to become favorite at our house.
I made your Beach Street Lemon Chicken tonight.
I had fresh lemons the size of grapefruit, given to me by a dear friend, brought back from California. This recipe is a keeper! My family loved it! Thanks Jamie!