CHICKEN AND LINGUINE RECIPE RECIPES

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PARMESAN CHICKEN LINGUINI WITH SUNDAY GRAVY RECIPE ...



Parmesan Chicken Linguini with Sunday Gravy Recipe ... image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 1 hours 40 minutes

Cook Time 50 minutes

Yield 4 servings

Number Of Ingredients 18

One 28-ounce can whole peeled San Marzano tomatoes
Kosher salt 
1 tablespoon olive oil, plus more for drizzling 
2 ounces diced bacon 
1 medium shallot, finely chopped 
1 tablespoon tomato paste 
1 teaspoon plus a pinch crushed red pepper flakes
1/2 cup dry white wine 
1 tablespoon fresh oregano leaves 
1/2 cup all-purpose flour 
2 large eggs, lightly beaten 
1/2 cup panko 
1/2 cup grated Parmesan 
1 tablespoon Italian seasoning 
2 boneless skinless chicken breasts 
Nonstick cooking spray 
12 ounces linguine 
1/4 cup torn fresh basil leaves 

Steps:

  • Pulse the tomatoes in a blender or food processor until chopped into small pieces but not completely smooth.
  • Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.
  • Heat the olive oil in a Dutch oven or large pot over medium heat. Add the bacon and cook, stirring often, until golden brown, about 10 minutes. Add the shallot and cook, stirring, until softened, about 2 minutes. Add the tomato paste and teaspoon red pepper flakes and cook, stirring, 30 seconds, then add the wine and simmer until reduced by about half. Add the tomatoes and oregano and increase the heat to medium-high. Bring to a boil, then reduce the heat slightly and simmer until slightly reduced and the flavors have blended, about 10 minutes; season with salt.
  • Line a sheet pan with parchment paper and set aside. Add the flour to a shallow bowl and season with salt and pepper. Add the eggs to a second shallow bowl and season with salt and pepper. Add the panko, Parmesan, Italian seasoning, the pinch red pepper flakes and some salt and pepper to a third shallow bowl and mix well. Coat the chicken in the flour and shake off the excess. Dip in the egg mixture, and finally, coat well in the panko mixture. Place on the lined sheet pan and spray with cooking spray. Bake until cooked through and golden brown, 30 to 35 minutes.
  • Add the linguine to the boiling water and cook according to package directions; drain.
  • Add the linguine to the pot with the sauce and stir to coat. Slice the chicken into strips.
  • Serve the pasta topped with the chicken, a drizzle of olive oil and the basil leaves.

THAI CHICKEN LINGUINE RECIPE: HOW TO MAKE IT



Thai Chicken Linguine Recipe: How to Make It image

When I’m feeding a crowd, I multiply this Thai-inspired chicken with pasta and snow peas. The merrymaking begins when everybody digs in, even the kids. —Teri Rumble, Jensen Beach, Florida

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 13

8 ounces uncooked whole wheat linguine
1/3 cup reduced-sodium soy sauce
1/4 cup lime juice
3 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon Thai chili sauce
2 tablespoons peanut oil, divided
1 pound boneless skinless chicken breasts, cubed
1 cup fresh snow peas
1 medium sweet red pepper, julienned
4 garlic cloves, minced
2 large eggs, beaten
1/3 cup chopped unsalted peanuts

Steps:

  • Cook linguine according to package directions. Meanwhile, in a small bowl, mix soy sauce, lime juice, brown sugar, vinegar and chili sauce until blended., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry snow peas and pepper in remaining oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set., Drain linguine; add to vegetable mixture. Stir soy sauce mixture and add to pan. Bring to a boil. Add chicken; heat through. Sprinkle with peanuts.

Nutrition Facts : Calories 377 calories, FatContent 13g fat (2g saturated fat), CholesterolContent 104mg cholesterol, SodiumContent 697mg sodium, CarbohydrateContent 44g carbohydrate (12g sugars, FiberContent 5g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 starch

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