Grilled Chicken Linguine
- Ready In:
- 1⁄2 lb linguine (half package, cooked and drained)
- 3 tablespoons olive oil
- 1 minced garlic clove
- 6 ounces precooked grilled chicken breasts, strips in the package (can be found in lunch meat section of the grocery store)
- 2 cups milk (add a little extra if needed)
- 3 tablespoons cornstarch (or flour if you don't have cornstarch but I find cornstarch is much better to work with in this case)
- 1 1⁄2 tablespoons basil (crushed works best but regular dried is ok)
- 3⁄4 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
- 1 pinch black pepper
- 1⁄2 cup fresh grated parmesan cheese (you can now get it in Kraft's canister form, just make sure it's the shreds, not the powder)
- Cook the linguine and set aside.
- Put 3 tablespoons of olive oil into a large skillet on medium-high heat.
- Sweat the garlic in the olive oil for a couple minutes.
- Add the chicken breast strips, cook until warm throughout.
- Mix 3 tablespoons of cornstarch into the milk until blended.
- Add the mixture to the skillet and cook for just a minute.
- Put the the linguine into the skillet, over the sauce and chicken.
- Sprinkle the basil, red pepper, sugar, salt, and pepper onto the linguine in the skillet.
- Mix well, toss with grated parmesan and serve.
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RECIPE SUBMITTED BY
I'm just getting back into cooking in my twenties. I loved to experiment as a teen with baking and main dishes which were often big hits at work and home. My mom wasn't much of a cook so I made lots of our meals. She's since found TV Food Network but of course she waited until I was out of the house to start cooking! :) I'm dairy-free so I try hard to adapt different dishes to compensate for loss of flavor so my boyfriend and I can eat the same meals. My main motto is "save time but save the flavor." I try to cut corners when I can to save time and money WITHOUT sacrificing taste and quality. Obviously my favorite cooking show is Semi-Homemade. I also love Everyday Italian when I have the time and money for extra special ingredients. I'm not Suzie Homemaker or Martha Stewart but I aim to please. I think it's super important for restaurants and food companies to be sensitive to people with food allergies and label allergens. I really hope it becomes mandatory soon because I have to be very careful when I dine-out or go shopping and it's very confusing, irritating, and a huge bummer. Visit http://www.foodallergy.org/ for more info or to help pass the legislation.