Directions:
Cook Pasta: Boil linguine in salted water according to package instructions. Drain and set aside.
Season Chicken: Season chicken strips with salt and pepper.
Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden and cooked through. Remove from skillet and set aside.
Make Cowboy Butter Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Add Spices: Stir in Dijon mustard, lemon juice, paprika, cayenne pepper, thyme, and parsley. Cook for 2 minutes.
Combine Everything: Return chicken to the skillet, add cooked linguine, and toss to coat with the sauce.
Adjust Seasoning: Taste and adjust salt and pepper if needed.
Serve: Serve hot, garnished with extra parsley.
Prep Time: 35 minutes
Calories: Approximately 620 kcal per serving
Tips: For a lighter version, use half the amount of butter and replace with chicken broth. Add a sprinkle of Parmesan cheese on top if desired.
