Caramelized Onion and Chicken Linguine
Servings: 4
Ingredients
- 2 T Olive oil
- 12 oz Boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 Medium garlic cloves, thinly sliced
- 2 Large onions, halved and thinly sliced
- 1 T Balsamic vinegar
- 1 T BBQ sauce
- 10 oz Linguine
- 1/2 c heavy cream
- 1/2 Lemon, juiced
- 3 oz Parmesan cheese, freshly grated (+ extra for serving if desired
- 1/4 c Fresh parsley, chopped
- Sea salt and black pepper< to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the chicken and garlic. Season to taste with salt and pepper.
- Sauté, stirring occasionally, until the chicken develops some color and is cooked through, approximately 6-7 minutes.
- Using a slotted spoon, remove the chicken and garlic from the skillet and transfer to a plate. Set aside.
- Using the same skillet, add onions and cook over medium heat. Season with salt to taste and cook, stirring occasionally, until the onions become soft and start to develop a light golden color, approximately 18-20 minutes.
- Stir in balsamic vinegar and BBQ sauce. Continue cooking until the onions are very soft and nicely caramelized, another 15 minutes.
- In the meantime, cook the linguine al dente according to package directions. Before draining, reserve one cup of the pasta cooking water.
- To the skillet with the caramelized onions, add the heavy cream, lemon, and parmesan. Stir well and bring to a light simmer.
- Add a splash of pasta cooking water (1/4 cup or so) to the sauce and stir in the cooked linguine. Check consistency and add a bit more pasta water only if needed to thin the sauce to desired consistency.
- Remove from heat and serve the linguine topped with chicken, fresh parsley, and extra parmesan, if desired.
- Enjoy!