CHICKEN LINGUINE RECIPES RECIPES

CREAMY CHICKEN ON LINGUINE RECIPE | ALLRECIPES

Creamy Chicken on Linguine Recipe | Allrecipes image

Sliced chicken with a creamy onion sauce layered on linguine. Good reheated the next day, too! Serve with garlic toast or bruschetta!

Provided by B. Filoso

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 tablespoons butter
1 clove garlic, minced
6 skinless, boneless chicken breast halves
1 (16 ounce) package linguini pasta
1 onion, chopped
1 cube chicken bouillon, crumbled
½ cup water
1?¼ cups heavy cream
¾ cup milk
4 green onions, sliced diagonally into 1/2 inch pieces
1 cup grated Parmesan cheese

Steps:

In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
Meanwhile, cook pasta according to directions on package. Drain.
Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

Nutrition Facts : Calories 523 calories, CarbohydrateContent 45.4 g, CholesterolContent 114.9 mg, FatContent 24.8 g, FiberContent 2.3 g, ProteinContent 30.4 g, SaturatedFatContent 13.4 g, SodiumContent 383.4 mg, SugarContent 3.8 g

CHICKEN LINGUINE RECIPE | MYRECIPES

Chicken Linguine Recipe | MyRecipes image

Provided by MyRecipes

Yield 8 servings

Number Of Ingredients 14

Ingredients

8 ounces uncooked linguine
2 tablespoons light butter, divided
4 skinned and boned chicken breast halves
½ cup dry sherry
½ cup water
1 small onion, diced
1 (8-ounce) package fresh sliced mushrooms
? cup all-purpose flour
2 cups fat-free chicken broth, divided
1 (8-ounce) container reduced-fat sour cream
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
½ cup freshly grated Parmesan cheese, divided
½ teaspoon freshly ground pepper
½ cup fine dry breadcrumbs

Steps:

Cook pasta according to package directions, omitting salt and fat. Set aside.
Melt 1 tablespoon light butter in a large skillet over medium-high heat. Add chicken, and cook 2 minutes on each side or until lightly browned. Stir in sherry and 1/2 cup water. Cover, reduce heat to low, and simmer 20 minutes or until done. Drain and reserve liquid. Cut chicken into 1-inch pieces; set aside.
Melt remaining 1 tablespoon light butter in skillet. Sauté onion and mushrooms over medium-high heat 5 minutes or until tender.
Stir together flour and l/2 cup broth. Add reserved liquid, flour mixture, and remaining 1 1/2 cups broth to skillet. Cook, stirring often, over medium-high heat until thickened. Remove from heat. Stir in chicken, sour cream, Monterey Jack cheese, 1/4 cup Parmesan, and pepper.
Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese and breadcrumbs.
Bake at 350° for 30 minutes or until thoroughly heated.

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