Regina's Lemon Linguine with Italian Salsa Fresca

Regina Teeters


This is sort of a "Chick Dish" and one of my favorites. If the lemons aren't sweet enough, I'll add a splash of orange juice if I have it on hand, which I usually do because I serve this up with a light salad of Boston lettuce, hearts of palm, mandarin orange slices and an balsamic orange vinaigrette. I use the reserved juice from the can of oranges. Just a splash, though.


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30 Min
30 Min


  • 1 lb
    linguine pasta

  • 4
    chicken breasts, boneless and skinless
  • 1/2 c
    lemon juice, fresh
  • 2 Tbsp
    olive oil, extra virgin

  • 8
    roma tomatoes, diced
  • 5 large
    garlic cloves, minced
  • 1
    lemon juice, fresh
  • 1/4 c
    olive oil, extra virgin
  • ·
    salt and pepper to taste
  • 1 bunch
    basil leaves, thinly sliced

  • 3 c
    heavy cream
  • 1/2 c
    unsalted butter
  • ·
    rind of one whole lemon
  • 1-2
    lemons, juiced

How to Make Regina's Lemon Linguine with Italian Salsa Fresca


  1. If serving with chicken, combine the 1/2 cup lemon juice and 2 tablespoons of olive oil in a zip lock bag. Marinate the chicken for 30 minutes. Grill or broil the chicken breasts, set aside and keep warm.
  2. In a medium size bowl combine the tomatoes, minced garlic, lemon juice, olive oil, salt and pepper. Mix well and add basil.
  3. In a stainless steel skillet, melt butter. Add heavy cream and lemon rind. Cook on medium high until reduced by half, stirring constantly, about 10 minutes. Sauce will thicken slightly, like an Alfredo sauce. Squeeze in the juice of one lemon and taste. You may want more lemon juice.
  4. Meanwhile, cook the linguine as directed on the package. Drain, but do not rinse.
  5. Toss the pasta in the lemon sauce until well coated. Serve with a chicken breast on top, then top with the tomatoes.

Printable Recipe Card

About Regina's Lemon Linguine with Italian Salsa Fresca

Course/Dish: Chicken
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy

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