Lemon Chicken Linguine

Okay, girls, you MUST try this recipe.  You may wonder about the use of Cajun seasoning combined with lemon but seriously... wow.  This recipe has been on my "to-try" list for at least a month and tonight with every bite I was asking myself why I waited so long.  Garrett says we should have this again tomorrow...I'm considering it.  The whole meal came together in about 20-25 minutes because the chicken had been marinading in the refrigerator all afternoon.  Fast, easy and completely delicious!

2 Chicken Breasts, thawed and sliced
2 Cloves of Garlic, pressed
1/2 C. Olive Oil
Juice from 1 lemon (zest it first and save the zest in the refrigerator for later.)
2 T. Brown Sugar
2 T. Soy Sauce
1 tsp. Dried Parsley
1 T. Cajun Seasoning (don't worry about heat, this dish is not spicy at all.)

Combine all these ingredients in a ziplock bag and refrigerate for at least 6 hours. 

1 lb. Linguine (or any other pasta you really like)
2 T. Olive Oil
2 T. Lemon Juice (if you don't want to use another lemon just use bottled lemon juice)
Zest from 1 Lemon (reserved from earlier)
3 Green Onions, sliced
1/4 tsp. Salt
1/8 tsp Pepper
1 tsp Dried Parsley
Parmesan Cheese

Cook pasta according to pkg directions.  While pasta is cooking put the chicken along with all the marinade juices into a skillet and cook until chicken is completely cooked through.  Combine the oil, lemon juice, zest, onions, salt, pepper, and parsley in a small bowl.  When pasta is cooked, drain it and then put it back in the hot pot and stir in the oil mixture.  Then pour the chicken and all the juices over top of the pasta and mix.  Transfer to a serving dish and grate Parmesan over top.