Chicken & Linguine Tuscano |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 3 |
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Recipes with cream sauces are a departure for me, but I really like this because it's not that saucy (it just coats the chicken and linguine) and the flavor is fabulous. It doesn't take long to prepare and it's a very satisfying dish with some salad or roasted asparagus spears. This will serve 2 for dinner with leftovers for someone's lunch the next day... ;o) Ingredients:
1 lb boneless skinless chicken breast, cut into 1 inch pieces |
1/2 lb linguine |
1 clove garlic, minced |
4 tablespoons minced shallots |
3 tablespoons butter |
3 tablespoons olive oil |
1/4 cup white wine |
3/4 teaspoon sea salt |
1/4 teaspoon white pepper |
1/2 cup half-and-half |
1 tablespoon flour |
1/2 tablespoon fresh minced basil |
1/2 tablespoon fresh minced oregano |
grated parmesan cheese |
Directions:
1. Cook linguine in boiling salted water until al dente, usually about 12 minutes (see package directions).
2. In a large skillet saute garlic, shallots and chicken together in butter and olive oil over medium-low heat until chicken is cooked through and tender; do not let garlic brown.
3. Add wine, salt and pepper; simmer together for about 3 minutes then whisk in flour.
4. Stir in half& half, basil and oregano until heated through.
5. Serve chicken over cooked linguine and sprinkle liberally with Parmesan cheese.
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