LINGUINE CHICKEN RECIPES

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CHICKEN LINGUINE RECIPE | MYRECIPES



Chicken Linguine Recipe | MyRecipes image

Provided by MyRecipes

Yield 8 servings

Number Of Ingredients 14

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.

LEMON CHICKEN LINGUINE RECIPE - FOOD.COM



Lemon Chicken Linguine Recipe - Food.com image

A light pasta dish that's also good cold or at room temperature. It's attractive, versatile, and easy to change yield depending on how may you need to feed, so I love it for company with a green salad, asparagus, or fresh green beans.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast
1 lb linguine, cooked al dente
1 small onion, sliced
3 garlic cloves, grated
1 tablespoon olive oil
1 tablespoon butter
1/4 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
2 lemons
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
salt and pepper

Steps:

  • In a large skillet, heat 2 tbsp of the olive oil and the butter. Add onions and garlic. Sauté gently for 1-2 minutes on medium heat.
  • Generously season the chicken with salt and pepper, the dried thyme, and red pepper flakes. Add the chicken breasts to the pan and cook completely.
  • Remove chicken from the pan.
  • Add the juice and zest of the lemons to the pan to deglaze. Combine this with the linguine and remaining olive oil, parsley, and basil. Season with additional salt and pepper to taste.
  • Serve pasta topped with the chicken. Parmesan cheese is an excellent addition.

Nutrition Facts : Calories 418.1, FatContent 7.4, SaturatedFatContent 2.2, CholesterolContent 53.5, SodiumContent 110.8, CarbohydrateContent 60.2, FiberContent 3.2, SugarContent 3, ProteinContent 26.5

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