The Jan Ririe Collections- Lemon chicken

Beach Street Lemon Chicken Linguine

yield: 6 SERVINGS

prep time: 3HOURS HRS 25MINUTES MINS

cook time: 12MINUTES MINS

total time: 3HOURS HRS 37MINUTES MINS

 

• 1 pound linguine, spaghetti or fettuccine
• 2 tablespoons olive oil
• 1 teaspoon fresh lemon zest, from 1 medium lemon
• 2 to 3 tablespoons fresh lemon juice, from 1-2 medium lemons
• 2 to 3 green onions, finely chopped (white and green parts)
• ¼ cup chopped fresh parsley
• Salt and freshly ground pepper
• ½ to 1 cup grated Parmesan cheese

Marinade:

• ½ cup olive oil
• 4 cloves garlic, crushed or finely minced
• 2 tablespoons brown sugar
• 1 tablespoon Cajun seasoning (see note)
• ⅓ cup fresh lemon juice, from about 2-3 medium lemons
• ¼ cup minced fresh parsley
• ¼ cup soy sauce
• 1 to 1 ½ pounds chicken breasts, sliced into 1/2-inch strips or bite-size pieces

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INSTRUCTIONS 

• For the marinade, combine the olive oil, garlic, brown sugar, cajun seasoning, lemon juice, parsley, and soy sauce. Toss the marinade and chicken together in a shallow dish or ziploc bag. Cover and refrigerate at least an hour or up to 12 (better flavor the longer it marinades).
• For the pasta, combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.
• Cook pasta in lightly salted water until al dente according to package directions. Drain and return to the pot off the heat. Pour the lemon juice/olive oil/green onion mixture over pasta and toss lightly to combine.
• Heat a 12-inch skillet over medium heat; add the marinade AND the chicken to the skillet, moving the chicken pieces so they are in a single layer. Cook over medium-high heat until the chicken is cooked through, 4-5 minutes.
• Add the pasta to the skillet with the chicken OR pour the chicken and cooked marinade over the pasta in the pot (whichever will fit the mixture best). Toss with Parmesan cheese and season to taste with salt and pepper, if needed. Serve immediately with extra Parmesan cheese, if desired.

The Jan Ririe Collections- Tomato Pasta

Tomato Pesto Pasta

• ¼ cup slivered almonds
• 10 to 12 ounces cherry or grape tomatoes, about 2 to 3 cups
• ½ cup packed fresh basil leaves
• 1 medium garlic clove, chopped
• ½ teaspoon red wine vinegar
• Pinch of red pepper flakes
• ¾ teaspoon coarse kosher salt
• ⅓ cup extra-virgin olive oil
• 1 pound linguine or spaghetti noodles
• ½ cup freshly grated Parmesan cheese, plus more for serving (optional)
• Fresh basil for garnish, optional

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INSTRUCTIONS 

• In a large pot of salted boiling water, cook the noodles according to package directions.
• While the noodles are boiling, toast the almonds in a nonstick skillet over medium heat, stirring constantly, until lightly golden and fragrant, 1-2 minutes.
• In a food processor, combine the almonds, tomatoes, fresh basil, garlic, red wine vinegar, red pepper flakes, and salt. Process for 1 minute. Scrape down the sides of the bowl and process again until the mixture is mostly smooth (there will be small bits of almonds but everything else should be pretty smooth). With the food processor running, slowly pour in the olive oil and mix for 20-30 seconds. Set aside.
• Drain the noodles and return to the pot.
• Pour over the pesto sauce, add the Parmesan cheese, and toss to combine.
• Serve immediately with extra Parmesan and fresh basil, if desired.