Creamy Chicken on Linguine

  1 tlbs olive oil
  2 tlbs butter
  6 skinless, boneless chicken breast halves
  1 clove garlic, minced
  16 ounce package linguini pasta
  1 onion, chopped
  1 cube chicken bouillon, crumbled
  1/2 cup water
  1 1/4 cups heavy cream
  3/4 cup milk
  4 green onions, sliced diagonally into 1/2 inch pieces
  1 cup grated Parmesan cheese

1. In a large deep-fry pan, heat oil, butter and garlic over medium heat. 
2. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan. 
3. In the same time, cook pasta according to directions on package. Drain. 
4. Reheat oil in pan, add onion and sauté, stirring often, until onion is soft but still white. 
5. 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. 
6. Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. 
7. Garnish with parsley or any herbs you desire. 
8. Serve immediately. 


  3 large tomatoes, seeded and chopped
  2 tbls chopped fresh parsley
  2 tbls chopped fresh chives
  2 cloves garlic, minced
  4 tbls minced fresh basil
  1/3 cup extra virgin olive oil
  salt and pepper to taste

1. In a medium bowl combine tomatoes, parsley, chives, garlic, basil, olive oil, salt and pepper. 
2. Cover and refrigerate for at least 1 hour, allowing flavors to meld before serving. 


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