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

2 serv.

boneless skinless chicken breast↗1 lb
cut into 1 inch pieces
linguine↗1⁄2 lb
garlic↗1 clove
minced
minced shallots4 tablespoons
butter↗3 tablespoons
olive oil↗3 tablespoons
white wine↗1⁄4 cup
sea salt↗3⁄4 teaspoon
white pepper1⁄4 teaspoon
half-and-half↗1⁄2 cup
flour↗1 tablespoon
fresh minced basil↗1⁄2 tablespoon
fresh minced oregano↗1⁄2 tablespoon
grated parmesan cheese

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App