Chicken linguine
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.
Ingredients
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
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- Cook pasta in about 4 litres of boiling salted water until al dente. Drain.
- 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.
- Serve chicken herb sauce over pasta. Sprinkle with Parmesan cheese.
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Reviews & ratings
Average global rating:
(93)
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 Since I originally made the recipe because I was looking for something healthy I don't want to add anything like butter or cream to give flavor.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)