Cozy Vidalia Onion Paste &Amp; Peas Dinner with a Restaurant-Style Finish

This garlic chicken with creamy lemon linguine is the kind of meal that makes a weeknight feel special. Juicy, golden-brown chicken cutlets are seasoned with garlic powder and pan-seared to perfection, then served over a bed of gluten-free linguine tossed in a luscious lemon cream sauce. Sweet peas and tender scallions add color and freshness, while a final squeeze of lemon juice and zest brings everything to life.

Best of all, this restaurant-quality dish comes together in just 20 minutes. Whether you’re cooking for family or treating yourself, it’s a bright, satisfying pasta dinner that’s sure to become a regular in your rotation.

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Ingredients

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Zest and quarter the lemon.
2. Once water is boiling, add the gluten-free linguine. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
3. While pasta cooks, pat chicken cutlets dry with paper towels. Season all over with half the garlic powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board and tent with foil to keep warm. Wipe out the pan.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add scallion whites and cook, stirring, until softened, 30-60 seconds. Stir in drained pasta, peas, cream sauce base, onion paste, remaining garlic powder and a squeeze of lemon juice. Cook, tossing, until sauce thickens and coats the pasta, 1-2 minutes. If too thick, add reserved pasta water a splash at a time. Season with salt and pepper.
5. Slice chicken crosswise. Divide pasta between plates. Top with chicken, scallion greens, a squeeze of lemon juice and lemon zest to taste. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, you can substitute any linguine or spaghetti you like. Just adjust the cooking time according to the package directions.

Can I add other vegetables?

Absolutely! Try adding sautéed mushrooms, asparagus or spinach along with the peas for extra color and nutrition.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or milk to refresh the sauce.