Linguine With Chicken, Garlic and Basil

READY IN: 25mins
Recipe by lazyme

This dish is rather spicy with 2 poblano chilies, so if you don't like spicy, halve the peppers. From the Presidio Grill in Tucsan, AZ.

Top Review by RJB6253

A family favorite. I think I first got this recipe from Bon Appetit magazine. I use red or green peppers with a couple dashes of red pepper flakes as opposed to the hot peppers. You can also substitute thin sliced ham from the Deli, or bacon, for the prosciutto--though I would make it with the prosciutto the first time around so you can get the feel for the recipe. Great summer meal!!!

Ingredients Nutrition


  1. Heat 1/4 cup oil in heavy small skillet over medium heat.
  2. Add garlic and saute until light golden brown, about 6 minutes.
  3. Strain oil into glass measuring cup; reserve garlic.
  4. Add enough oil to measuring cup to measure 1/4 cup.
  5. Set aside.
  6. Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
  7. Meanwhile, heat reserved oil in heavy large skillet over medium-high heat.
  8. Add chicken and saute 5 minutes.
  9. Add poblanos and saute 2 minutes.
  10. Add tomatoes, 1/4 cup basil, prosciutto and 2 tablespoons cooked garlic and saute until chicken is cooked through, about 1 minute.
  11. Remove from heat.
  12. Add butter and stir just until melted.
  13. Drain linguine and place in large bowl.
  14. Add chicken mixture and 1/2 cup Parmesan; toss to coat.
  15. Season with salt and pepper.
  16. Sprinkle with remaining 1/4 cup basil and 2 tablespoons cooked garlic.
  17. Serve with remaining Parmesan.

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