Tuesday, May 8, 2012

Lemon Linguine with Toasted Almonds, Parsley, and Chicken

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.