Butter Chicken Linguine @vmburns #recipe

 VMBURNS: Some days you just have a taste for something. For me, it was pasta and chicken. I found a recipe, but modified it because. . . .well, because that's what makes the recipes perfect for each person. I like heat, but I skipped the red pepper flakes this time around. I also reduced the garlic because I like garlic, but it doesn't like me. I think this recipe would be perfect in the summer and I will double the lemon juice in the butter sauce. I also recommend cutting the chicken into bite-sized pieces, because strips look nice, but they are more of a challenge to eat. I also reduced the linguine because a) I'm single, and b) I didn't want the pasta to soak up all of the butter sauce. But, if you're cooking for a larger family, you may want more pasta and more sauce. All in all, it was enjoyable and I'd make this again. 

Butter Chicken Linguine

• INGREDIENTS

• 6 oz linguine pasta (half box)
• 2 Tablespoons Olive Oil
• 1 lb boneless skinless chicken breasts, cut into strips
• Salt and pepper to taste
• 1 Teaspoon Smoked Paprika
• 1/2 Teaspoon garlic powder
• 1/2 Teaspoon onion powder
• 1/4 Teaspoon cayenne pepper (optional)
• 5 Tablespoons butter
• 2 Cloves garlic, minced
• 1 Tablespoon Dijon mustard
• 1 Tablespoon lemon juice
• 1/4 Teaspoon crushed red pepper flakes
• 1/4 Cup parsley, chopped (optional)
• 1/4 Cup parmesan cheese, grated (optional)
• 
  
• INSTRUCTIONS

1. Cook linguine according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Season chicken strips with salt, pepper, paprika, garlic powder, onion powder, and cayenne (if using).
   
3. Add chicken to the skillet and cook until cooked through and golden brown. Remove from skillet and set aside.
   
4. In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant (about 1 minute).
5. Stir in Dijon mustard, lemon juice, and crushed red pepper flakes (if using). Cook for another minute.
   
   
   
6. Return chicken to skill and coat in the butter sauce.
   
   
   
7. Add the linguine to the skill and toss everything together until well combined.
   
   
   
8. Sprinkle with grated parmesan cheese, and parsley before serving.

READERS: I reduced the heat in this recipe by skipping the red pepper flakes. What's your heat preference? Let me know in the comments below.  

MURDER FROM A TO Z




Nana Jo has volunteered her lawyer granddaughter, Jenna, to teach estate planning to retirees—with Sam providing her bookshop as the venue. But during the seminar, entitled Getting Your Ducks in Order, it quickly becomes clear someone’s up to Fowl Play. When elderly Alva Tarkington, accompanied by her niece, sits down for a consultation, Sam realizes the woman’s frequent blinking is actually Morse Code—S.O.S. The sisters get her alone, and Alva tells them she believes her life is in danger and must change her will . . .

Unfortunately, Alva is found dead the next day—seemingly from natural causes. But Nana Jo and the sisters suspect otherwise. In between penning her latest historical mystery, set in 1939 as England declares war on Germany and Lady Elizabeth Marsh pursues stolen paintings and a traitor, Sam teams up with the senior sleuths of Shady Acres to search for motives—beginning with Alva’s family. They soon learn not everyone is who they say they are, and someone is more than qualified to teach a class on cold-blooded murder . . .

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