Ingredients

The following ingredients have 4 Servings
  • 3 to 4 boneless skinless chicken breasts
  • 1 cup bottled lemon pepper marinade
  • 2 tsp dried basil
  • 2 Tbsp butter
  • 1 tsp minced garlic
  • 2 Tbsp all-purpose flour
  • 1 cup milk
  • 1 tsp lemon zest
  • ⅓ cup pesto
  • 12- oz linguine pasta
  • 1 tomato, (chopped and seeded)

Instruction

  • Combine lemon pepper marinade and dried basil. Pour over chicken and marinate in the refrigerator for at least 30 minutes. (I usually marinate the chicken overnight)
  • Grill chicken for 12-15 minutes, or until done (165 degrees).
  • While the chicken is grilling, cook pasta according to package directions; drain. Set pasta aside and keep warm.
  • Meanwhile, prepare the pesto sauce. Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds.
  • Whisk in flour until it thickens and bubbles, then whisk in milk and lemon zest. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes. Add pesto and mix well.
  • To serve, slice chicken into strips. Toss cooked pasta in the pesto, top with chicken and garnish with tomatoes.