A delightful pasta dish featuring tender chicken and a zesty lemon herb sauce.
Heat the olive oil in a large sauté pan over medium heat.
Ensure the oil is hot before adding the chicken to achieve a good sear.
Dredge the chicken breasts in flour, shaking off any excess.
Coating the chicken lightly helps create a golden crust.
Cook the chicken in the pan until golden brown on both sides and fully cooked through.
Cook in batches if necessary to avoid overcrowding the pan.
Remove the chicken from the pan and set aside.
Keep the chicken warm by covering it with foil.
Add butter to the pan and let it melt.
Scrape the bottom of the pan to incorporate any browned bits into the sauce.
Add the green onion, tomato, red onion, garlic, parsley, red pepper flakes, black pepper, and salt to the pan. Sauté for 3 minutes.
Stir constantly to prevent the garlic from burning.
Return the chicken to the pan.
Nestle the chicken into the sauce to absorb the flavors.
Pour in the white wine and lemon juice. Bring to a boil and let simmer for 2 minutes.
Allow the alcohol in the wine to cook off for a balanced flavor.
Cook the linguine according to package instructions, then drain.
Reserve some pasta water to adjust the sauce consistency if needed.
Add the cooked linguine to the pan and toss everything together.
Ensure the pasta is well coated with the sauce.
Serve the dish warm, garnished with additional parsley if desired.
Serve with a side of garlic bread for a complete meal.
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