About this recipe:A wonderful pasta dish to enjoy any day of the week. Chicken breasts are pan-fried, sliced and served on top of linguine with a cream sauce.
1 tablespoon olive oil
1 clove garlic, finely chopped
6 skinless, boneless chicken breast fillets
450g linguine pasta
1 onion, chopped
1 cube chicken stock, crumbled
300ml double cream
4 spring onions, sliced diagonally into 1.25cm pieces
80g grated Parmesan cheese
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Method Prep:20min › Cook:30min › Ready in:50min
In a large frying 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.
Re-heat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add crumbled stock cube and water; bring to the boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, spring 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.