Chicken linguine

    30 min

    This is a great alternative to the classic beef pasta. Chicken is simmered with mushrooms in a tomato sauce and served over linguine. A quick and easy meal that everyone will love.

    86 people made this

    Serves: 4 

    • 450g linguine pasta
    • 2 teaspoons vegetable oil
    • 100g fresh sliced mushrooms
    • 75g chopped onion
    • 1 clove garlic, finely chopped
    • 450g skinless, boneless chicken breast fillets, cut into 2.5cm pieces
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon ground black pepper
    • 360g chopped tomatoes
    • 4 tablespoons grated Parmesan cheese

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook pasta in about 4 litres of boiling salted water until al dente. Drain.
    2. Meanwhile, heat oil in a large non-stick frying pan over medium high heat until hot. Add mushrooms, onions and garlic; saute 2 minutes. Add chicken, salt, basil and pepper; saute 5 minutes or until chicken is done. Add tomatoes and saute an additional 2 minutes.
    3. Serve chicken herb sauce over pasta. Sprinkle with Parmesan cheese.

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    Average global rating:

    Reviews in English (69)


    This has become one of my favorite and best tasting recipes of this sort. However, some modifications were made as the original turned out to be a bit bland for my taste. I doubled the garlic, salt, pepper, and basil (and used fresh basil); also I increased the tomato and olive oil portions by 1/2. It turned out to be a mouth-watering flavorful diverse dish--highly recommended.  -  12 Jul 2007  (Review from Allrecipes US | Canada)


    This is a hard recipe to rate. It has great potential, but as is lacks something. To correct the sauce issue I added about 1/2 cup of chicken stock. There was plenty of sauce. The recipe didn't have much taste though. Since I originally made the recipe because I was looking for something healthy I don't want to add anything like butter or cream to give flavor. I think I may try this again replacing the stock with wine. I did use fresh roma tomatoes too and the lack of flavor may have been because it is still early in the season for tomatoes. Because I am struggling to find heathy recipes I will try this one again. It deserves the chance since it is a good base.  -  21 Mar 2004  (Review from Allrecipes US | Canada)


    I used lemon olive oil to saute the mushrooms, onion and garlic in. I also doubled the garlic. Lemon pepper instead of ground black pepper was another change that I made. To make sure it was very moist, I used 2 15 1/2 ounce cans of diced tomatoes, including the liquid. The family is very happy tonight, they really liked this dish!  -  25 Jun 2005  (Review from Allrecipes US | Canada)