CREAMY CHICKEN ON LINGUINE
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
Categories Main Dish Recipes Pasta Chicken
Yield 8
Number Of Ingredients 12
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, Carbohydrate 45.4 g, Cholesterol 114.9 mg, Fat 24.8 g, Fiber 2.3 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 383.4 mg, Sugar 3.8 g
OVEN CHICKEN AND LINGUINE
This is delicious, easy to prepare, and great for company. Put it into the oven before your guests arrive and have the water and spinach ready to go. It comes together quick and easy. I have always used the skin on thighs and tossed the linguine with all pan juices. For a lower fat version; you could substitute skinless chicken thighs and/or remove a some of the pan drippings before adding the spinach and pasta (keep in mind that is where all the flavor is and is the sauce for the pasta). Spaghetti or whole-wheat pasta may also be substituted.
Provided by JTsMom
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a 13"x 9"x 3" baking pan in preheated 400 F oven; then remove pan from oven.
- Stir onion, garlic, basil and red pepper flakes into the melted butter.
- Place chicken, skin side down, in butter mixture; then turn over.
- Bake uncovered, until meat next to bone is no longer pink when slashed with knife (about 45 minutes).
- Place thawed spinach in a clean kitchen towel and squeeze out liquid, set aside.
- Bring a large pot of salted water to a boil, cook linguine about 10 - 13 minutes. (do this about 10 minutes before chicken is done).
- When chicken is done, remove thighs from pan and keep warm.
- Add spinach to the pan and stir to scrape browned bits free.
- Then add pasta and Parmesan cheese; toss together until all is incorporated.
- Put pasta into a large bowl, top with chicken thighs and serve.
Nutrition Facts : Calories 788.2, Fat 50.4, SaturatedFat 21.3, Cholesterol 214.5, Sodium 580.7, Carbohydrate 35.6, Fiber 4.6, Sugar 2.5, Protein 48.3
LEMON CHICKEN LINGUINE
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.
Provided by MandAs
Categories Chicken
Time 45m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 12
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.
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