Lemon Pepper Linguine Aglio e Olio with Chicken and Veggies

Lemon Pepper Linguine Aglio e Olio with Chicken and Veggies

Ingredients:

  • 12oz Pack of Valente Lemon Pepper Linguine*
  • 2 8oz boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 4 cloves garlic, thinly sliced
  • 6oz of broccolette / broccolini
  • 1 Bell Pepper - Thinly Sliced
  • 1 Shallot - Thinly Sliced
  • 6oz Oyster Mushrooms - cut in bite-sized pieces, trim base
  • 4oz Snow Peas
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the Valente linguine and cook 3 minutes until al dente. Reserve about 1 cup of the pasta cooking water before draining.
  2. Season and Cook Chicken: Pat the chicken pieces dry and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside. Leave juices.
  3. Sauté Vegetables: Add another 2 tablespoons of olive oil to the same skillet. Add the mixed vegetables and cook, stirring occasionally, until tender-crisp, about 5-7 minutes. Season with salt and pepper. Remove the vegetables from the skillet and set aside.
  4. Make the Aglio e Olio: Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced garlic and red pepper flakes (if using) and cook over low heat until the garlic is fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.
  5. Add Pasta Water:  Gradually add the reserved pasta cooking water to the skillet, stirring to create a light sauce.
  6. Combine Everything: Add the cooked linguine to the skillet with the sauce. Toss to coat the pasta evenly. Add the cooked chicken and vegetables back into the skillet. Gently toss everything together to combine and heat through.
  7. Serve: Divide the lemon pepper linguine ai olio with chicken and veggies among plates. Drizzle with a little extra olive oil and sprinkle with grated Parmesan cheese, if desired.

*Ingredients are available in the Foodie Box Love -  April Artisanal Pasta Box!

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