Lemon Chicken Linguine Pasta

1. 1

   In a large saucepan over medium heat, melt the butter with the olive oil. Cook and stir the onion and garlic in the hot butter-oil mixture until tender but not browned, about 5 minutes. Stir in the milk, bouillon, oregano, salt, and pepper; bring the onion mixture to a boil. Lower the heat to medium and cook the sauce for 5 minutes.

2. 2

   In a small bowl, whisk the cold water and cornstarch until smooth. Stir the cornstarch mixture and chicken chunks into the sauce; cook until heated through and thickened, about 5 minutes.

3. 3

   Meanwhile, bring a large pot of lightly salted water to a boil. Cook the linguine in the boiling water until tender yet firm to the bite, about 11 minutes; drain.

4. 4

   Turn the heat under the saucepan with the sauce down to low. Add the lemon juice, parsley, and lemon zest; cook until heated through, 1 to 2 minutes. Add the cooked linguine, toss to coat, and transfer to a serving bowl; top with Parmesan cheese.

• Calories 373.63 kcal Moderate
• Protein 17.12 g Good Source
• Carbs 52.89 g Moderate
• Total Fat 11.14 g Moderate
• Saturated Fat 4.79 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 41.05 mg Moderate
• Sodium 602.5 mg High
• Fiber 3.67 g Moderate
• Sugar 7.12 g Moderate
• Added Sugar 1.24 g Low Source
• Calcium 197.46 mg Moderate
• Iron 2.34 mg Moderate
• Potassium 354.09 mg Low Source
• Vitamin A 56.28 mcg_rae Low Source
• Vitamin C 3.06 mg Low Source
• Vitamin D 0.84 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Garlic 🧄
• Onions 🧅