Here is a simple sauce, perfect for tossing with pasta, veggies, and chicken. The recipe originally came from Simply in Season, was a few tweaks courtesy of Jenn. I added red onions, mushrooms, and chicken breasts to turn this into a full meal. Be careful not to overcook the sauce, it could start to solidify.
4 boneless, skinless chicken breasts
8 oz linguine pasta
1/2 lb sugar snap peas
2 tbsp butter
8 oz sliced mushrooms
1 small red onion, halved and sliced
1/2 cup green onions, chopped
1 1/2 tsp lemon zest
3 tbsp lemon juice
3/4 cup milk
2 eggs
1 tbsp fresh dill
1/4 tsp salt
1/8 tsp ground nutmeg
Bring a large pot of water to boil. Add pasta and cook 4 minutes. Add sugar snap peas and cook 2 minutes longer or until tender. Drain.
While pasta cooks, melt butter in a large skillet over medium heat. Add mushrooms, red and green onions, and lemon peel and saute 1 minute. Remove from heat and set aside.
Add chicken breasts to pan with lemon juice and turn heat to high. Cook about 3-5 minutes per side until cooked through.
Meanwhile, add onion mixture to pan with pasta and snap peas. Beat milk and eggs together and to pan. Cook over very low heat until mixture is slightly thick, do not boil. Stir in dill, salt, and nutmeg. Toss cooked chicken breasts with pasta. Serve immediately.
