1/1 Photo of Chicken Vino Bianco
Valerie in Florida's Note:
This is DIRECTLY FROM THE OLIVE GARDEN WEB SITE. Cooking times approximate.
My Private Note
Units: US | Metric
- 4 pieces boneless skinless chicken breasts
- 2 ounces olive oil
- 2 tablespoons chopped green onions
- 1/2 cup small diced tomato
- 1/2 cup red onion, sliced
- 1 cup sliced mushrooms
- 1 tablespoon chopped fresh garlic
- 2 tablespoons chopped parsley
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup butter, divided
- 1/4 cup fresh lemon juice
- 1/2 cup dry white wine
- 1 lb uncooked linguine
- seasoned flour (for dusting)
FOR SEASONED FLOUR
- 1Heat oil in large saute' pan.
- 2Dust chicken in seasoned flour.
- 3Cook chicken on both sides until golden brown and internal temperature reaches 165 degrees.
- 4Remove chicken from pan and set aside.
- 5Add 2 Tbsp butter to pan.
- 6Add green onion, diced tomato, red onion, mushrooms, garlic, chopped parsley, crushed red pepper, black pepper and salt to pan.
- 7Let saute' for three minutes, stirring constantly.
- 8Add chicken back to pan.
- 9Add white wine, lemon juice and the remainder of the butter.
- 10Allow to come to a boil.
- 11Cook pasta according to directions.
- 12Add drained cook pasta to the pan and toss together and serve.
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Nutritional Facts for Chicken Vino Bianco
Serving Size: 1 (301 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 914.6
- Calories from Fat 354
- Total Fat 39.4 g
- Saturated Fat 16.9 g
- Cholesterol 61.0 mg
- Sodium 652.8 mg
- Total Carbohydrate 115.4 g
- Dietary Fiber 5.6 g
- Sugars 5.7 g
- Protein 19.6 g
The following items or measurements are not included:
boneless skinless chicken breasts