Yield: 2

Scott Nowell

Linguini noodles in a lemon parmesan sauce with roasted zucchini, Roma tomato, spinach, then topped with parmesan and parsley. Copycat version of Noodles & Co, LEANguini Lemon Parmesan.

• 6-8oz chicken breast, split in half horizontally to form two paillards
• salt & pepper
• 5-6oz linguini
• 1Roma tomato, seeded and diced small, ¼-inch
• ½zucchini, seeded and diced small, ¼-inch
• 2oz baby spinach chopped

Sauce:

• ½cup parmesan cheese, shredded
• 2tsp parsley, minced
• ½cup heavy cream
• 2tsp fresh lemon juice
• zest of ½ lemon

Linguini:

Cook the linguini to barely al dente, reserve ½ cup of pasta cooking water, drain, and set aside.

Chicken:

Season chicken paillards with salt and pepper on both sides.

Add 1 TBS olive oil to a medium skillet over medium heat.

Add chicken to skillet and cook for 2-3 per side until almost done, 150°F. Set aside

Sauce:

Melt the butter in the skillet over medium heat.

Add the garlic, zucchini and spinach and cook for a minute.

Pour in the cream, lemon juice and zest.

Bring to a simmer and cook for a few minutes or until the sauce coats the back of a spoon. Reduce the heat, then add the Parmesan, parsley and the linguini to the skillet and mix to coat. If the linguini needs more time, add some of the reserved pasta cooking water and cook until linguini is done.

Finish:

Return the chicken to the skillet and coat with sauce.

Season to taste with salt and pepper.

Serve.