Spicy Chicken Linguine
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 1 onion, thinly sliced
- 1⁄4 cup nonfat sour cream or 1/4 cup light sour cream
- 1 cup chicken broth, boiled down to 1/2 cup
- 3 cloves garlic, chopped
- 1 tablespoon dried basil or 2 teaspoons Italian herb seasoning
- 1⁄2 teaspoon crushed red pepper flakes
- 4 boneless skinless chicken breast halves
- 1 (10 ounce) box frozen chopped spinach, thawed,squeezed gently
- 1⁄2 lb dried linguine or 1/2 lb spaghetti
- 3⁄4 cup freshly grated parmesan cheese (please don't use the stuff in the green container!)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
directions
- Heat oven to 350°F.
- Place butter in a 13x9 inch baking pan; place in oven to melt.
- Place onions in baking pan; toss in butter.
- Roast 10 minutes.
- Whisk in sour cream, concentrated chicken broth, garlic, basil and crushed red pepper.
- Place chicken evenly in the pan; spoon onions and broth mixture over each breast half.
- Season with salt and black pepper.
- Cover pan with foil; bake until chicken is almost done, about 20 minutes.
- Meanwhile, cook linguine according to package directions until just tender, drain.
- Transfer chicken to a plate.
- Add the spinach, linguine, parmesan, salt and pepper to the sauce; toss well.
- Place chicken on top of pasta-spinach mixture.
- Bake, uncovered, to heat through, about 10 minutes.
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Reviews
-
I used all the ingredients in the recipe with the addition of using 1/2 parmesan and 1/2 romano cheese. I did cut up the chicken to bite sized pieces and I used spinach out of my garden instead of frozen. This got thumbs up from everyone, I note we did all take bites of this and another bite of cantaloupe to cool the mouth down. It was creamy, cheesy and spicy. We loved it! I think next time I will halve the amount of red pepper so we can eat it on its own. Thanks for the excellent recipe!
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Awesome! My husband had seconds and commented that it was really good, that says A LOT, trust me! I put a whole teaspoon of the red pepper flakes in and used both basil and italian herb seasoning. It turned out SO good! It was spicy but also had a great flavor and the chicken was moist. I liked that the sauce wasn't creamy but coated the pasta so well. I will make this agian many times. Thank you! (edited to say: I omited the spinach, as my husband won't eat spinach)
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RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin