Sunday, May 20, 2012
Tuesday, May 8, 2012
It’s been some time that I’ve posted anything on here. I admit, I haven’t been cooking anything new lately. I kind of missed it so I decided to try something new. I think you’re going to love it!
It has yummy fresh bold flavors with a little crunch. It’s perfect for a nice hot day. It’s been quite hot here in Arkansas lately.
I pulsed the almonds a few times in the food processor. What would I do without this thing.
Then I toasted the almonds in the oven for about 8 to 10 min or until you start smelling the aroma of them being toasted.
I chopped up the chicken breast into small bite size pieces and cook all the way through.
Then I pulsed the parsley in the processor a few times.
Then I added the lemon zest and lemon juice.
Then add the rest of the ingredients.
Toss it all together and serve.
This would also do well with out the chicken as a side pasta dish.
I served it with a side of Kale chips.
Lemon Linguine with Toasted Almonds, Parsley and Chicken
8 oz Linguine
2 Small chicken breasts, chopped (or 1 large breast)
1 Cup toasted Almonds
1 Cup Parsley
Zest of 1 Lemon
2 Tablespoon Olive Oil
1/4 Cup Parmesan
Cook pasta till cooked completely. Toss pasta with remaining ingredients.