This recipe is easy to make and uses ingredients you probably already have in your pantry. But don’t let it’s simplicity fool you, your family will love it!

Zest of 1 lemon, finely chopped
1 Tbsp olive oil
1 tsp finely chopped ginger
1 tsp sugar
1 cup chicken broth
8 ounces linguine
2 boneless, skinless chicken breasts, cubed
2 shallots, finely chopped
2 Tbsp margarine
3 cups stemmed parsley, chopped
Salt and pepper, to taste

1. Simmer lemon zest in oil in a medium saucepan for 3 to 4 minutes. Add ginger and sugar; allow to cook for 3 minutes more, stirring often.

2. Pour in broth and bring to boil. Reduce total liquid to about 1/2 cup. Cook linguine until it is al dente and then drain.

3. In a skillet, cook chicken and shallots in margarine until lightly browned, about 3 minutes. Add lemon sauce mixture and parsley and cook for 3 to 4 minutes longer. Season with salt and pepper.

4. Place pasta into a casserole. Toss chicken into pasta. Let stand 5 minutes to absorb flavors and then serve.

TIPS: Add your favorite steamed vegetable and Italian bread for a complete and delicious meal!

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