This is a quick, light and delicious meal that my whole family loved. Even my pickiest eater said it was "OK" then went back for seconds. So yummy!
Ingredients
Ingredients
- Frozen diced/sliced chicken (or rotiserie or even raw)
- greek seasoning
- 8 oz dried linguine
- 4 TB salted butter
- 2½ TB flour
- 1 cup regular chicken broth
- ¼ cup freshly squeezed lemon juice
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp freshly ground black pepper
- 2 TB dried basil
- 2TB dried dill
- parmesan cheese
- Note: If you'd like to add veggies, simply boil some spinach or kale leaves along with the pasta during last 2 minutes of cooking. You could also add frozen microwaved artichokes when you add your chicken back in at the end which is what I did.
Directions
- Warm skillet. Spray with cooking spray then put your frozen chicken in to warm up and defrost. Season as desired, I prefer greek seasoning but you could use anything you like. Cover and stir as needed until it is warmed through. Set aside and keep warm. Add your veggies to this bowl when they are ready too.
- Bring a large pot of water to boil. Cook linguine according to package instructions, to al dente. Drain and keep warm.
- While pasta is cooking, melt butter in a skillet over medium high heat. Add flour and whisk well until combined.
- Add chicken broth, lemon juice, salt, garlic powder, black pepper, basil and dill. Bring to a boil. Immediately reduce to simmer for 2-3 min. or until sauce is thickened.
- Add linguine back into the skillet with sauce and coat well. Add the chicken and veggies back into the skillet to coat too.
- Sprinkle parmesan onto plates and serve. If you like, you can also add some more fresh lemon juice to your individual serving.
