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Recipe for :

Lemon Cream Chicken (or Salmon) Linguine
This recipe comes from Pasta Recipes which is one of the eGroups. This recipe was posted by Mimi Hiller who also runs another group for Appetizers.


1 lb linguine
1/2 cup extra virgin olive oil
1 Maui onion - sliced
2 to 3 cloves garlic - minced
1/2 pound fresh mushrooms - sliced
2 tablespoons all-purpose flour
2 cups chicken broth -- cold
1/2  teaspoon dried basil - crushed
Salt and pepper to taste
1/2 cup lemon juice - or lime juice
1 lemon - zest of, or lime
1 cup heavy cream - or half and half
4 chicken breasts - split in half or 4 x 4 oz each salmon steaks
8 sprigs sweet basil-- garnish
8 lemon twists - garnish


Cook the pasta according to the package directions. In a medium saucepan, combine the olive oil, garlic and onions and cook for a few minutes; add mushrooms and continue to cook another 2 or 3 minutes. Remove veggies and reserve. Stir in the flour and allow it to brown slightly.

Add the cold chicken broth and whisk until sauce starts to boil.  Reduce the heat. Add lemon juice, zest, basil, salt and pepper and simmer VERY gently, uncovered, for about 10 minutes. Remove from heat and stir in cream.  Add veggies. Place the chicken OR salmon steaks on a greased grill rack. Grill directly over medium-hot coals until the chicken is golden brown or until the fish flakes. Toss the hot pasta with the lemon cream mixture. Serve the chicken OR steaks over the pasta. Garnish with fresh basil. Garnish with fresh basil sprigs and lemon twists.

After you have juiced the lemon that you use for juice, throw it into the pasta water pan. Tossing the juiced lemon halves into the water makes the lemon taste sort of sink into the pasta!

Serves 4