Total Time
55mins
Prep 20 mins
Cook 35 mins

Recipes with cream sauces are a departure for me, but I really like this because it's not that "saucy" (it just coats the chicken and linguine) and the flavor is fabulous. It doesn't take long to prepare and it's a very satisfying dish with some salad or roasted asparagus spears. This will serve 2 for dinner with leftovers for someone's lunch the next day... ;o)

Ingredients Nutrition

Directions

  1. Cook linguine in boiling salted water until al dente, usually about 12 minutes (see package directions).
  2. In a large skillet saute garlic, shallots and chicken together in butter and olive oil over medium-low heat until chicken is cooked through and tender; do not let garlic brown.
  3. Add wine, salt and pepper; simmer together for about 3 minutes then whisk in flour.
  4. Stir in half& half, basil and oregano until heated through.
  5. Serve chicken over cooked linguine and sprinkle liberally with Parmesan cheese.

Reviews

(1)
Most Helpful

This was very good. I roasted some asparagus, cut it into bite size pieces and mixed it in with the pasta and chicken. My husband thought peas would also work well. Next time I will try to use whole milk instead of half & half to cut down on the calories.

Eileen D July 11, 2005

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