This chicken linguine features sliced white meat in a creamy onion sauce layered on pasta Its good reheated the next day too Serve with garlic toast or bruschetta
Prep Time
45 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Heat butter
olive oil
and garlic in a large sauté pan over medium heat. Cook chicken in hot butter mixture until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool slightly
then slice diagonally into long strips. Reserve butter mixture in the pan.
Meanwhile
bring a large pot of salted water to a boil. Cook linguine in boiling water until tender yet firm to the bite
about 11 minutes. Drain and set aside.
Reheat butter mixture in the pan over medium heat. Add onion and sauté
stirring often
until onion is soft but still white. Add water and bouillon; bring to a boil and simmer
uncovered
for about 10 minutes. Stir in cream
Parmesan cheese
milk
and green onions until sauce is well combined.
Place linguine in a large bowl. Arrange chicken slices in a decorative pattern on top. Pour sauce over chicken and around linguine. Garnish with parsley to serve.
Recipe Tip
Instead of parsley
