Spicy Chicken Linguine
Ready In: 1 hr
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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