Chicken Breasts with Creamy Linguine
chicken breasts with creamy linguine
Ingredients
- 4 skinless, boneless chicken breast halves
- 2 c chicken broth
- 1 t salt
- 1/2 t pepper
- 1/2 t paprika
- 1 T butter
- 1 T olive oil
- 1-2 onions cut into slices
- 4-6 cloves garlic, minced
- 2/3 c heavy cream (I use milk when I don’t have cream)
- 8 oz linguine, broken into thirds
- 1 T chopped basil
- 1/8 t cayenne
Instructions
- 1
Season chicken with salt, pepper, and paprika
- 2
In a deep 12-inch skillet, melt butter in the olive oil over medium heat. Add the chicken and cook, turning, until lightly browned, 4 to 6 minutes. Remove the chicken and set aside.
- 3
Add the onion and garlic to the skillet and cook, stirring occasionally, until softened but not browned, 3 to 5 minutes.
- 4
Add the chicken broth, tomatoes, with their juices, and cream and bring to a boil.
- 5
Stir in the linguine, basil, and cayenne, and return to a boil. Reduce the heat to medium-low, return the chicken to the skillet, and cover. Cook until the chicken is white throughout but still juicy and the pasta is tender, about 15 minutes.
- 6
Increase heat to medium-high and boil until the sauce is slightly thickened (as necessary)