Creamy Chicken On Linguine Recipes

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.

Steps:

• In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
• In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
• Add the garlic and cook until softened.
• Add spinach and tomatoes and cook until the spinach is wilted.
• Add the cream, Parmesan, an red pepper flakes and bring to a boil.
• Add the penne and bacon, and stir until fully coated in sauce.
• Serve with parsley, Parmesan, and red pepper flakes, if desired.
• Enjoy!

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes., Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

Steps:

• Heat oil, butter and garlic in a pan.
• Add chicken and cook on both sides until tender.
• Remove fillets from pan, cut diagonally into thin slices and cover to keep warm. (Reserve the oil in the pan).
• To the same oil mixture add onion and cook, stirring, until onion is soft.
• Add crumbled stock cube and water and allow to simmer, uncovered, until reduced by half.
• Add cream, green onions and cheese and stir until cheese melts.
• Bring a large saucepan of water to a boil. (If desired, add a little salt to the boiling water to season it.).
• Add the pasta and cook till just tender. Drain well.
• Transfer to a serving dish and arrange chicken mixture over the pasta and top with sauce.

Steps:

• Begin cooking linguine according to package directions.
• Add 2 teaspoons oil and cubed chicken to large nonstick skillet over medium-high heat; cook until chicken is cooked through and lightly browned.
• With slotted spoon, remove chicken from skillet, set aside.
• Add remaining 1 teaspoon oil, garlic and mushrooms to skillet, saute until soft- approximately 3 minutes.
• Whisk in flour, basil crushed red pepper, and pepper until thoroughly incorporated.
• Slowly stir in evaporated milk; bring to a boil; cook, stirring constantly for 2-3 minutes, or until thickened.
• Reduce heat to medium-low; add sour cream and peas; Cook 2 minutes.
• Combine linguine and chicken with sauce just until heated.
• Garnish with green onions and shredded parmesan cheese.

Steps:

• Gather and prep ingredients.
• Add first seven ingredients, plus one of the containers of chicken bone broth, to a large dutch oven or soup pot. Bring to boil over medium-high heat; lower heat, cover and simmer 10 minutes.
• While the pot is simmering, in a large bowl, combine the two cans of cream of chicken soup and the remaining container of bone broth, stirring until smooth; set aside.
• Cut drained chicken chunks into bite-size pieces; set aside.
• After soup has simmered for first 10 minutes, increase heat to medium-high, add broken linguine, return to boil, reduce heat to medium-low, cover and simmer for another 10 minutes, stirring every minute or so.
• Next, slowly add and stir the cream of chicken mixture into the simmering soup, then add the two drained cans of chicken/cooked chicken.
• Increase heat to medium-high until it just begins to boil, then reduce heat to low, cover and simmer for 3 minutes.
• Serve hot, garnished with chives or parsley, if desired. (Delicious with a finishing dash of black truffle salt!)
• *NOTE: If bone broth is unavailable, use an equal amount of regular chicken broth.