Creamy Chicken on Linguine

Something I found in a magazine. 14 April, 2008: I've put in Romano cheese, but it's the same cheese as Pecorino. I just mentioned it in the listing since that's the name Pecorino Romano is most commonly known by worldwide. TY Beautiful BC for pointing that out.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 500  g linguine
• 680  g chicken breast fillets
• 1  tablespoon olive oil
• 20  g butter
• 1  garlic clove, crushed
• 150  g onions, chopped
• 1  chicken stock cube, crumbled
• 125  ml water
• 300  ml  cream
• 6  green onions, chopped
• 100  g  pecorino cheese or 100  g romano cheese, grated

Directions

1. Heat oil, butter and garlic in a pan.
2. Add chicken and cook on both sides until tender.
3. Remove fillets from pan, cut diagonally into thin slices and cover to keep warm. (Reserve the oil in the pan).
4. To the same oil mixture add onion and cook, stirring, until onion is soft.
5. Add crumbled stock cube and water and allow to simmer, uncovered, until reduced by half.
6. Add cream, green onions and cheese and stir until cheese melts.
7. Bring a large saucepan of water to a boil. (If desired, add a little salt to the boiling water to season it.).
8. Add the pasta and cook till just tender. Drain well.
9. Transfer to a serving dish and arrange chicken mixture over the pasta and top with sauce.