- 1/4 cup extra virgin olive oil
- juice of one whole lemon
- 1 tsp lemon zest
- 1 tsp garlic minced
- 1/2 tsp Dijon mustard
- 1/2 tsp sea salt
- 1/2 tsp coarse ground black pepper
- 1/4 cup fresh chopped basil
- 4 boneless skinless chicken breasts
- Place the chicken into a ziplock bag.
- Marinate the chicken 8 hours or overnight.
- Grill breasts on an oiled grill starting at 400 and then reducing to 350 for 7 to 8 minutes on each side flipping every 2-3 minutes
Ingredients
- 1 tsp extra virgin olive oil
- 2 cloves minced garlic
- zest of one lemon
- juice of half a lemon
- 3 cups chopped baby spinach
- 1 cup low sodium chicken stock
- 1/4 cup Philly Light cream cheese
- 1/4 cup shredded asiago or parmesan cheese
- 1/4 tsp coarse black pepper
- 1/4 cup fresh chopped basil
- 1/4 cup toasted pine nuts
- 300 grams dry linguini (about 1/3 of a 900 gram package)
- sea salt
- Saute the garlic in a large non-stick pan over medium high heat just until the garlic becomes fragrant. Add the spinach and continue to saute just until it begins to wilt.
- Add the chicken stock, lemon juice, and lemon zest. Simmer until the broth has reduced by half.
- Add the Philadelphia Cream Cheese and stir until it melts and incorporates into the sauce. Add the asiago cheese and stir until it blends into the sauce.
- Add the black pepper and turn to low, letting the sauce stay warm on gentle heat, stirring occasionally.
- Bring a large deep pot of water to the boil. Just as it starts to boil add a generous amount of sea salt (about a tbsp) and add the linguni. Boil for 7 and a half minutes, just until al dente and drain.
- Remove about a third of a cup of the sauce from the pan to use as a drizzle.
- Place the cooked linguini into the sauce and toss, stirring well to fully coat the pasta. Don't worry if the sauce seems thin, the pasta will "drink" it in. Add the chopped basil and pine nuts and distribute evenly onto four plates.
- Slice each chicken breast thinly and place on the linguini.
- Drizzle the chicken with the sauce you set aside.
