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Tuesday, July 19, 2011

Linguine With Chicken And Sun Dried Tomatoes

Boil water and cook your pasta while you prep and cook the additional ingredients, and then throw 'em all together.

I wouldn't lie to you.

This recipe really is that easy.

Today's Playlist

"That's Amore".......Dean Martin
"The Way You Look Tonight".......Frank Sinatra
"I've Got You Under My Skin".......Michael Buble
"The Sheik Of Napoli"......Lou Monte
"L-O-V-E"......Nat King Cole
"Mambo Italiano"........Rosemary Clooney
"Volare (Nel Blu Di Pinto Di Blu)"...Dean Martin
"For Once In My Life".........Frank Sinatra

Linguine With Chicken and Sun Dried Tomatoes
  • 1 pound linguine
  • 2 tablespoons olive oil
  • 1 1/2 pounds chicken tenderloins
  • 1 clove crushed garlic
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped sun dried tomatoes
  • 1/4 cup white wine
  • 1 cup chicken broth
  • 1/4 cup heavy cream
  • 2 tablespoons butter
  • salt and pepper
  • grated Parmesan cheese

Gather your ingredients.

Fill a large pot (6 to 8 quart) with water, salt it and put it on the stove to boil.

Heat the olive oil in a large skillet over medium/high heat.

Cut the chicken into bite-sized pieces.  Slice your mushrooms.  Smash your clove of garlic with the flat of your knife and lift off the skin.

Add the chicken to the hot oil in the skillet.

Grate your Parmesan.

Stir the chicken in the skillet.

When the chicken begins to brown, crush the garlic into the pan.  Stir it around.  It's okay if the chicken is still a little pink, there is still plenty of time left for the chicken to continue cooking.

By now your water should be boiling.  Add the linguine to the boiling water.  You can use any type of linguine that you like.  I decided to use spinach linguine as well as egg linguine.

I like the way green/spinach pasta looks.

Add the mushrooms and the sun dried tomatoes to the skillet. 

Stir for a minute or two, until the mushrooms start to soften.

Then add the wine.  Stir for a minute until the wine has practically evaporated.

Add the chicken broth......

..........and the cream.

Stir it well, until it starts to boil.  Reduce to a simmer and allow it to thicken.

By now your pasta has probably cooked to al dente.  Drain the pasta.

Add the butter to the chicken/sauce to finish it.

When the butter has melted, toss the pasta with the chicken mixture.

Add salt and pepper (to taste) and top with the grated Parmesan.

1 comment:

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