Smoked Chicken w/ Lemon Cilantro Cream Sauce Over Linguine Pasta

Serves 4-6

Ingredients:

4 chicken breasts

1# linguine pasta

Olive oil

1 shallot diced

2 cloves minced garlic

1 Tbsp chopped capers

1 Tbsp dijon mustard

1/2 cup heavy cream

1/2 bunch minced cilantro

5 sprigs minced dill

Lemon juice & zest

1 Tbsp or to taste Slap ya Mama or equal parts salt/pepper/garlic/red pepper powder

Directions:

Smoked Chicken:

Season the chicken generously with Slap Ya Mama seasoning, making sure all sides are evenly coated.

Preheat your Traeger or smoker to 500°F.

Place the chicken on the smoker and cook until the internal temperature reaches 165°F in the thickest part of the meat.

Remove the chicken from the smoker and allow it to rest before slicing.

Pasta:

Bring a large pot of salted water to a boil.

Add the pasta and cook until al dente according to the package instructions.

Drain the pasta and set aside until ready to combine with the sauce.

Cilantro Cream Sauce:

Heat olive oil in a sauté pan or sauce pot over medium-low heat.

Add the shallots and garlic and gently sauté until softened and fragrant, being careful not to burn the garlic.

Add the Dijon mustard and heavy cream, whisking until fully incorporated.

Allow the sauce to simmer gently until it begins to thicken and coats the back of a spoon.

Add the fresh herbs, lemon juice, lemon zest, and capers. Stir to combine.

Season the sauce with salt and freshly cracked black pepper to taste.

Toss the pasta with the cilantro cream sauce or serve the sauce over the pasta. Top with sliced smoked chicken.

Finish with fresh herbs, additional lemon zest, and a squeeze of fresh lemon juice.

Serve immediately and enjoy.

Chef Scout Recon Tip: This dish is all about contrast. The smoked chicken brings richness and depth, while the lemon, herbs, and capers keep the cream sauce bright and balanced. When working with rich sauces, fresh acidic finishes are what keep the dish from feeling heavy.