Lemon Thyme Chicken Linguine
with Sautéed Zucchini
Zing! Wham! Pow!—Your taste buds, after one bite of this dish. Have you ever had your mind blown by something ridiculously simple? (See: sea salt on chocolate chip cookies. Tilting your glass sideways before pouring in your beer. Jeans that actually fit.) Our chefs have done the same thing here by adding bright, tangy lemon juice to a creamy sauce. This one simple step transforms pasta into something other-wordly. Don’t believe us? Try it for yourself!
Cooking time
30 minutesNutrition per serving
Calories 750kcal, Fat 34g, Saturated Fat 15g, Carbohydrate 80g, Sugar 9g, Dietary Fiber 7g, Protein 43g, Cholesterol 150mg, Sodium 390mgAllergens
Wheat. Milk
Ingredients
Zucchini
Lemon
Linguine
Chicken Breast
Garlic
Dried Thyme
Chicken Stock
Cream Cheese
Sour Cream
Cook this Recipe in 6 Simple Steps
1) Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Peel and finely chop garlic. Zest and quarter lemon.
2) Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
3) While pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, stirring occasionally, until browned and softened, 7-8 minutes. Season with salt and pepper. Transfer to a plate.
4) Meanwhile, pat chicken dry with paper towels. Season with half the thyme (all the thyme for 4 servings), salt, and pepper. Once zucchini is done, heat a drizzle of olive oil in same pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Add garlic and cook until fragrant, 1 minute. Reduce heat under pan to low.
5) Stir pasta, zucchini, cream cheese, sour cream, stock concentrate, half the lemon zest, ¼ cup pasta cooking water (⅓ cup for 4 servings), 2 TBSP butter (4 TBSP for 4), and a squeeze of lemon juice into pan with chicken until thoroughly combined. Turn off heat; season with salt and pepper. (If sauce seems too thick, add more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce.)
6) Divide pasta between bowls. Top with as much remaining lemon zest as you’d like. Serve with remaining lemon wedges on the side.
Serve and Enjoy!
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