Ingredients:
2 tbsp Extra Virgin Olive Oil
2 Chicken Breasts sliced thin and in half
4 tbsp Unsalted Butter
Salt, Pepper, Garlic seasoning
1 Onion sliced into squares
1 Bell Pepper (red or orange) sliced into squares
Salt to taste
Pepper to taste
1/4 cup sliced Pepperoncinis
2 cloves chopped garlic
1 tbsp Dijon Mustard
1 Lemon (Zest and Juice)
1/4 cup White Wine
Splash of Pepperoncini Juice
1.5 cups Chicken Stock
1 tbsp Corn Starch with splash of water to make slurry
1/2 lb of Liguine
Fresh grated Pecorino Romano
Cooking Instructions:
Add a couple tablespoons of olive oil to a medium high heat pan and saute thin sliced chicken breasts, lightly coated in flour and seasoned with SPG. Add in a little butter and baste then remove chicken. Throw in sliced bell pepper and onion, season with salt and pepper, and saute for a couple minutes. Add in sliced pepperoncinis, chopped garlic, a tablespoon of Dijon mustard, the zest and juice of one lemon, quarter cup of white wine, splash of pepperoncini juice, and a cup and a half of chicken stock. Simmer for a few minutes then add in a little corn starch slurry to help thicken. Continue simmering and drop a half a pound of linguine in some salted, boiling water. Drop in another tablespoon of butter then add in the linguine just before al dente. Finish cooking in the sauce then add back the chicken and toss in the sauce. Finish with a little pecorino romano and there you have it. If you love lemon and pepperoncini, you will be in heaven with this recipe.
Cook Time: 30 mins