Creamy Chicken on Linguine
Description
This chicken linguine features tender strips of seasoned white meat layered over hot pasta and smothered with a creamy Parmesan sauce with onions.
Ingredients
•
2 tablespoons butter
•
1 tablespoon olive oil
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1 clove garlic, minced
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6 skinless, boneless chicken breast halves
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1 (16 ounce) package linguini pasta
•
1 onion, chopped
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1/2 cup water
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1 cube chicken bouillon, crumbled
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1 1/4 cups heavy cream
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1 cup grated Parmesan cheese
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3/4 cup milk
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4 green onions, sliced diagonally into 1/2 inch pieces
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parsley
Directions
1
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.
2
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.
3
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.
4
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.