If you enjoyed my previous pasta recipe, then you’re going to die when you try this one. Literally, you will die of heart failure because this pasta is so deliciously terrible for you. There are times in life where it pays to eat healthy. This is not one of them.
- 1 pound linguine
- 1 pound of chicken breasts
- 1 large onion, minced
- 1 tablespoon garlic, minced
- 1 box of mushrooms (optional if you’re a shroom hater)
- 1 cup heavy cream
- 2 tablespoons grated parmesan cheese
- 1/2 tablespoon fresh rosemary, chopped
- 2 tablespoons of butter
- 2 teaspoon grated lemon zest, plus juice of 1 lemon juice
Disclaimer: You can sub butter for oil and heavy cream for milk, but why even bother at that point. If you’re not going to do it right, don’t do it at all.
First, chop up all of your veggies and add them to a pan with butter. The more butter the better.
Let everything cook together and soak up all of that buttery goodness.
Next, add the heavy cream and bring to a simmer.
Then, add the lemon zest, lemon juice and parmesan and let the sauce simmer. The cheese will help the sauce thicken as well as add another element of creaminess to the dish.
While the sauce is thickening, prepare your chicken with a little salt and pepper. Keep it simple as not to outshine the sauce.
Serve the chicken over a bed of linguine (or your favorite pasta) and a generous helping of sauce.
This has instantly become my new favorite pasta dish. The acidity of the lemon helps offset some of the heaviness of the cream and provides a nice balance to the dish. You probably shouldn’t eat this every night for your hearts sake but if you’re looking to reward yourself for all of those hours of standing around at the gym, then look no further than this recipe.
And with that, thanks for reading and happy eating!