About five years ago, I got a spaghetti pot that cooks the spaghetti whole. The boys loved eating the whole pieces of linguine. They loved slurping up the pieces. It made the meal fun for them.
- 1/2 box of linguine, cooked (reserve 1 cup of the cooking water) - I used whole wheat pasta.
- 1 lb. of chicken, cubed
- 1 Tbsp. extra virgin olive oil
- 5 Tbsp. butter (seperate into a 2 Tbsp. piece and a 3 Tbsp. piece)
- 1/2 onion, diced
- 2 Tbsp. minced garlic
- 1 c. white wine
- 2 lemons, juiced (microwave them for 10 seconds before juicing them)
- 1 Tbsp. dried parsley or 2 Tbsp. fresh parsley
- Cook the linguine, reserving 1 cup of the cooking water.
- In a skillet, heat the oil and 2 Tbsp. of the butter over medium heat.
- When the butter is melted, add the chicken, onions, and garlic. Cook until the chicken is cooked. (5 to 10 minutes)
- Remove the chicken, onions, and garlic. Tent a piece of foil over the chicken to keep it warm.
- Place the skillet over high heat. Add the lemon juice and white wine. Deglaze the bottom of the skillet and then cook until boiling. Add the cooking water and 3 Tbsp. butter.
- Lower the heat. Once the butter is melted, add the chicken, onions, and garlic. Cook for about 3-5 more minutes until the sauce is thickened.
- Add the parsley and remove from heat.
- Pour over the cooked linguine and combine.
- Serve and enjoy!