Chicken with Lemon Pepper Linguini

Serves 4

8 oz. uncooked linguine
1 tbs. olive oil
1/2 cup broth
1/4 cup white wine (I imagine this can be substituted for more broth)
1 lb. cooked skinless chicken breasts
1/4 cup butter (less if desired)
1 tsp. lemon zest
3 tbs. lemon juice
salt and pepper to taste
1 tbs. chopped parsley, preferably fresh

1. Cook pasta according to package instructions.

2. Heat olive oil in a large saucepan over medium heat for about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt and pepper. Reduce heat and simmer until liquid is reduced by half.

3. Combine chicken, butter, and parsley (if using), with ingredients in the saucepan. Stir in the cooked linguine, and continue cooking 2 minutes, until pasta and chicken are well coated.

Recipe from Shannon Bassi, from my Nutrition class.