Lemon Chicken Linguini

I have a new favorite recipe... it's yummy... it's good.... most importantly .... the family likes it.  Everyone in the family likes it - not just Todd.  A recipe like this is definitely a keeper.  Give it a try.

Lemon Chicken Linguini

1 pound linguini
2 Tbsp olive oil
zest from one lemon
juice from one lemon
1/2 c chopped green onion
1/4 c chopped fresh parsley
salt and freshly ground pepper
Parmesan cheese
4 chicken breasts (or 24 extra-large shrimp)

Marinade:
1/2 c olive oil
2 cloves garlic, whole
2 Tbsp cajun seasoning (or 1/2 Tbsp cayenne pepper)
2 Tbsp lemon juice
2 Tbsp minced parsley
1 Tbsp brown sugar (or more if you like it a little sweeter)
2 Tbsp soy sauce

Combine the marinade ingredients in a Ziploc bag. Slice thawed chicken (or shrimp). Pat dry and toss in marinade to coat. Refrigerate one to 12 hours. Cook marinated chicken with the marinade sauce in a large saute pan on medium heat until chicken is cooked. If using shrimp, preheat the oven to 450. Bake for 7-10 minutes. Be sure not to over-cook shrimp. Cook linguini in boiling salted water until done; drain well and rinse noodles. Combine juice of one lemon, zest, olive oil, green onions and fresh parsley together. Add hot pasta into bowl and toss well. Sprinkle with salt and pepper. Add chicken (or shrimp) with marinade into the large pasta bowl. Toss in Parmesan cheese to taste and serve warm.