Chicken Lemon Linguine
Lemon and chicken linguine in a buttery sauce is a delicious way to use leftover grilled chicken–or a rotisserie chicken–for weeknight meals.
In a saucepan with medium heat, combine butter and olive oil.
Cook and stir onion and garlic for about 5 minutes, or until they are soft but not browned.
To the onion mixture, add milk, bouillon, oregano, salt, and pepper; bring to a boil.
Cook sauce for 5 minutes at medium heat after lowering it.
In a bowl, combine cornstarch and cold water and whisk until smooth.
Combine cornstarch mixture and chicken into sauce; cook for about 5 minutes, or until thoroughly heated and thickened.
Large pot of lightly salted water should be brought to a boil.
For about 11 minutes, cook linguine at a boil until it’s still firm to the bite; drain