Chicken and Onions Over Linguini

Chicken and Onions Over Linguini

15 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Magic
Recipe by  Magic

“A slow-cooked sauce with onion, chicken, and fresh herbs over whole wheat linguini.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Bring a large pot of lightly-salted water to a boil. Cook the linguine in the boiling water until tender but still firm to the bite, about 11 minutes. Drain, reserving about 3/4 cup of the pasta water. Place the drained pasta in a large bowl.
  2. Melt the butter with the olive oil in a large skillet over low heat. Cook the diced onion and white parts of the green onion in the butter and oil for about 10 minutes.
  3. Stir the green parts of the green onions, the chicken, thyme, and garlic into the onions and continue cooking until the onions are translucent and the chicken is no longer pink in the center, about 10 minutes more.
  4. Stir the reserved pasta water into the mixture and remove from the heat. Season with salt and pepper. Pour the mixture over the drained pasta and toss to coat. Sprinkle the Parmesan cheese over the pasta and stir.

Share It

Reviews (15)

Rate This Recipe
Sarah Jo
27

Sarah Jo

Simple and comforting. Recipe didn't specify whole wheat pasta, but descriptive sentance did. That's what I used. I added a bit more minced garlic, like a whole other clove and fresh parmesan. We ate every little bit. Sometimes, it dosen't have to be overdone to be a good recipe.

COOKIN4MYFAMILY
19

COOKIN4MYFAMILY

While this is good, I can't say that the family was wild about it. The fresh thyme could easily be substituted with basil or oregano if you prefer another flavor. I didn't have the fresh thyme, so I used a rounded teaspoon of pesto sauce for each sprig of thyme. Instead of using 3/4 c of salted pasta water to make the sauce, I used a smaller amount of chicken broth and then simmered it just a little to get it to thicken. We also didn't think it needed as much Parmesan cheese as the recipe states.

Jill
9

Jill

Really good! I'll make again; tweaked it with red pepper flakes and black pepper for heat.

More Reviews

Similar Recipes

Grilled Sweet Italian Chicken Sausage with Tomato Cream Sauce Over Linguine
(61)

Grilled Sweet Italian Chicken Sausage with Tomato Cream Sauce Over Linguine

Baked Chicken and Onions
(35)

Baked Chicken and Onions

Linguini with Roasted Vegetables and Tomato Basil Chicken Meatballs
(20)

Linguini with Roasted Vegetables and Tomato Basil Chicken Meatballs

Chicken Marsala Over White Rice
(18)

Chicken Marsala Over White Rice

Linguine with Chicken and Vegetables in a Cream Sauce
(9)

Linguine with Chicken and Vegetables in a Cream Sauce

Garlic Cream Sauce over Chicken Breasts
(12)

Garlic Cream Sauce over Chicken Breasts

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 490 cal
  • 24%
  • Fat
  • 21.4 g
  • 33%
  • Carbs
  • 45.8 g
  • 15%
  • Protein
  • 29.1 g
  • 58%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 481 mg
  • 19%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Marsala Over White Rice

>

next recipe:

Baked Chicken and Onions