2 to 3tablespoonsfresh lemon juice, from 1-2 medium lemons
2 to 3green onions, finely chopped (white and green parts)
¼cupchopped fresh parsley
Salt and freshly ground pepper
½ to 1cupgrated Parmesan cheese
4clovesgarlic, crushed or finely minced
1tablespoonCajun seasoning (see note)
⅓cupfresh lemon juice, from about 2-3 medium lemons
¼cupminced fresh parsley
1 to 1 ½poundschicken breasts, sliced into 1/2-inch strips or bite-size pieces
For the marinade, combine the olive oil, garlic, brown sugar, cajun seasoning, lemon juice, parsley, and soy sauce. Toss the marinade and chicken together in a shallow dish or ziploc bag. Cover and refrigerate at least an hour or up to 12 (better flavor the longer it marinades).
For the pasta, combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.
Cook pasta in lightly salted water until al dente according to package directions. Drain and return to the pot off the heat. Pour the lemon juice/olive oil/green onion mixture over pasta and toss lightly to combine.
Heat a 12-inch skillet over medium heat; add the marinade AND the chicken to the skillet, moving the chicken pieces so they are in a single layer. Cook over medium-high heat until the chicken is cooked through, 4-5 minutes.
Add the pasta to the skillet with the chicken OR pour the chicken and cooked marinade over the pasta in the pot (whichever will fit the mixture best). Toss with Parmesan cheese and season to taste with salt and pepper, if needed. Serve immediately with extra Parmesan cheese, if desired.
Updates: over the years, I've increased the amount of chicken in the recipe (and also the marinade accordingly). If you're looking for the original amounts, they are 2 chicken breasts and the following for the marinade 1/2 cup olive oil, 2 garlic cloves, 1 tablespoon cajun seasoning, juice of one lemon, 2 tablespoons minced parsley, 2 tablespoons brown sugar, 2 tablespoons soy sauce. Cajun Seasoning: different brands will have a different flavor profile, but all will carry a bit of heat. You can dial the amount in the recipe up or down as needed, but don't leave it out completely! For flavor without a lot of heat, try 1 teaspoon.