Ingredients

• 3 tablespoons butter
• 2 tablespoons olive oil , or more as needed
• 1 small onion , chopped
• 2 cloves garlic , minced, or more to taste
• 2.5 cups milk
• 3 cubess chicken bouillon
• 2 teaspoons dried oregano
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 cup cold water
• 2 tablespoons cornstarch
• 0.5 pounds seasoned grilled chicken chunks
• 1 , 16 ounce
• 0.25 cups lemon juice
• 3 tablespoons chopped fresh parsley
• 1 teaspoon lemon zest
• 0.5 cups grated Parmesan cheese , or to taste

Instructions

1. 1 Heat butter and olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot butter-oil mixture until tender but not browned, about 5 minutes. Add milk, bouillon, oregano, salt, and pepper to onion mixture; bring to a boil. Reduce heat to medium and cook sauce for 5 minutes.
2. 2 Whisk together cold water and cornstarch in a small bowl until smooth. Mix cornstarch mixture and chicken chunks into sauce; cook until heated through and thickened, about 5 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine in boiling water until tender yet firm to the bite, about 11 minutes; drain.
4. 4 Reduce heat under the saucepan with sauce to low. Add lemon juice, parsley, and lemon zest; cook until heated through, 1 to 2 minutes. Add cooked linguine, toss to coat, and transfer to a serving bowl; top with Parmesan cheese.

Nutrition per serving