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Chicken and Onions Over Linguini

Chicken and Onions Over Linguini

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sarah Jo
27

Sarah Jo

8/3/2009

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

9/28/2009

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
10

Jill

8/5/2009

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

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