Chicken Linguine

    Chicken Linguine

    Recipe photo: Chicken Linguine
    1

    Chicken Linguine

    (89)
    30min


    85 people made this

    About this recipe: 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 

    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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    Reviews & ratings
    Average global rating:
    (89)

    Reviews in English (66)

    by
    50

    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)

    by
    29

    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 Since I originally made the recipe because I was looking for something healthy I don't want to add anything like butter or cream to give flavor.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)

    by
    20

    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)

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