Beach Street Chicken

1 lb. linguini Noodles (or Fettuccini or I like it with Thin Spaghetti)

1-2 T. olive oil

Zest from one lemon

Juice from one lemon

¼ c. chopped fresh parsley

Salt and freshly ground pepper

Parmesan cheese

Marinade:

½ c. olive oil

2 cloves garlic, whole

2 T. Cajun seasoning (I would cut in half if you have little ones; this was too much for my younger kids)

2 T. lemon juice

2 T. minced parsley

1 T. brown sugar (or more if you like it a little sweeter-I think I added about 2 T.)

2 T. soy sauce

2 chicken breasts, sliced. (OR 16 extra large shrimp)

Combine the marinade ingredients in a Ziploc bag. Slice thawed chicken (or shrimp). Pat dry and toss in marinade to coat. Refrigerate 1-12 hours. Cook marinated chicken with the marinade sauce in a large sauté pan on medium heat until chicken is cooked. If using shrimp, preheat the oven to 450 degrees. Bake for 7-10 minutes. Be sure not to overcook shrimp.

Cook Noodles according to directions then drain.  While the noodles are cooking combine the lemon juice, zest, olive oil and parsley together in a large bowl.  Add noodles and then toss together.  Once tossed, pour the cooked chicken and sauce over the noodles and toss well to combine.  Sprinkle with parmesan cheese. 

Submitted by: Nicole Harman