Search thousands of recipes reviewed by home cooks like you.

Linguine with Chicken and Vegetables in a Cream Sauce

Linguine with Chicken and Vegetables in a Cream Sauce

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
MARIA BUJAK

MARIA BUJAK

Moist chicken breasts are served with linguine in a creamy sauce dotted with broccoli, zucchini, and mushrooms.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Combine garlic powder, poultry seasoning, cayenne pepper, onion powder, and 1/8 teaspoon pepper in an empty salt shaker. Lightly sprinkle the seasoning mixture over the chicken breasts. Reserve the remaining seasoning mix.
  2. Melt the butter in a large skillet over medium-high heat. Place the chicken breasts in the skillet and cook, covered, for 5 minutes. Pour in the white wine and reduce heat to medium. Continue cooking until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place chicken on a plate and set aside.
  3. While the chicken is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  4. Bring a pot of lightly salted water to a boil. Add the broccoli, and cook for 1 minute, then drop in the zucchini. Cook uncovered until just tender, about 2 minutes more. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
  5. Stir the mushrooms into the same skillet used to cook the chicken over medium-high heat. Cook and stir until the mushrooms are tender, 3 to 5 minutes. Reduce heat to medium. Pour the heavy cream into the skillet and bring to a simmer, scraping up any brown bits on the bottom of the skillet. Stir in the Parmesan cheese, red pepper flakes, and remaining seasoning mix. Add the cooked vegetables and linguine; toss. Season with salt and pepper to taste.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

midwestchef
22

midwestchef

9/9/2010

This was very, very tasty - so that earned 5 stars; however the consistency was off (very, very runny)and that earned it 3 stars. Together we get 4 stars. I will make it again and thicken it with a roux next time.

ANNORENO
20

ANNORENO

1/20/2011

The dish will not be runny if the sauce is left to simmer for the full 8 min. No chance it could be runny if using heavy cream and simmering. It was a nice, smooth sauce. I added sun dried tomatoes and a precooked rotisserie chicken to save on time. Omitted red pepper flakes and white wine for kids. Still quite good.

Oesi
17

Oesi

7/12/2010

It's lovely! It's healthy! and it tastes great. Thanks so much for the recipe. My company loved it,

Similar recipes

ADVERTISEMENT