Cowboy Butter Chicken Linguine

Chicken & Pasta:

• 2 chicken breasts, thinly sliced
• 250g linguine
• Olive oil, for cooking
• Salt and pepper, to taste

Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the linguine according to package directions. Drain and set aside.
2. Cook the chicken:
   In a large skillet, heat a bit of olive oil over medium-high heat. Add the sliced chicken, season with salt and pepper, and sauté until golden and fully cooked. Remove from heat and set aside.
3. Make the cowboy butter:
   In a separate pan, melt the butter over medium heat. Add the minced garlic and let it gently sizzle for about 30 seconds, being careful not to burn it.
   Stir in Dijon mustard, lemon juice, smoked paprika, chili flakes, and parsley. Let it simmer for a minute to blend flavors. Taste and adjust seasoning.
4. Toss everything together:
   Return the chicken to the pan with the cowboy butter. Stir to coat.
   Add the cooked linguine and toss well until everything is evenly coated and glossy with the sauce.

Serving Tip

Top with a little extra chopped parsley or parmesan (if you like). Serve hot and enjoy every spicy, buttery bite.