Chicken And Linguine In Creamy Tomato Sauce Food

EASY CREAMY CHICKEN IN TOMATO SAUCE

Steps:

• Place chicken breasts on a chopping board in front of you and with a sharp knife, carefully slice each in half resulting in two thin fillets.
• Drizzle with olive oil and season generously with salt, pepper and paprika on both sides.
• Heat a large frying pan over medium-high heat.
• Add the chicken and cook for 2-3 minutes per side until the chicken is golden brown and cooked through. Remove from the pan and set aside.
• In the same pan, fry the onion, garlic and oregano in a splash of olive oil until soft and fragrant.
• Pour in the passata/tomatoes and cream.
• Season with salt and pepper and allow to simmer gently for 5 minutes. Stir in the Parmesan cheese.
• Add the chicken back to the pan along with any resting juices and allow to simmer for another minute or two.
• Top with basil and serve.

CHICKEN AND LINGUINE IN CREAMY TOMATO SAUCE

Steps:

• In 12-inch skillet, heat oil over medium heat and brown chicken until no longer pink. Remove chicken from skillet and set aside. In same skillet, stir in pasta sauce and water. Bring to a boil over high heat. Stir in uncooked linguine and return to a boil. Reduce heat to low and simmer covered, stirring occasionally, 15 minutes or until linguine is tender. Stir in cream and basil. Return chicken to skillet, return to a simmer and cook for about 5 minutes or until chicken is heated through.

CREAMY TOMATO-CHICKEN PASTA

Steps:

• Pat chicken dry and season with chili powder, salt, and pepper.
• Heat oil in a pan over medium-high heat. Sear chicken in the hot oil until browned, about 3 minutes per side. Remove to a clean plate.
• Place garlic in the leftover juices in the pan and saute over medium heat until aromatic, 30 seconds to 1 minute. Stir in tomato sauce and heavy cream; reduce heat to low. Add spinach and basil and cook and stir until spinach wilts. Add chicken to the sauce and cook until chicken is no longer pink in the centers.
• While chicken mixture cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Serve chicken mixture on top of pasta.

CREAMY CHICKEN ON LINGUINE

Steps:

• In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
• Meanwhile, cook pasta according to directions on package. Drain.
• Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
• Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

LINGUINE PASTA W/CHICKEN IN TOMATO GARLIC SAUCE

Steps:

• Marinate chicken in lemon juice, thyme and basil for 1/2 hour.
• Cook marinated chicken, in a small skillet until done, approx.
• 10 minutes.
• In large skillet, heat oil.
• Saute garlic briefly.
• Add diced tomatoes and cook over low heat about 10-15 minutes, or until the consitancy you want the sauce.
• Add salt and pepper and cooked chicken.
• Heat through.
• Serve over cooked linguine.
• **Origionalrecipe called for 1/2 cup of brie cheese without the rind,in small chunks, to be added at the end, right before serving.
• I didn't have any brie on hand, as I have never HAD it*LOL* Even without the brie, it's good though.

LEMON CHICKEN LINGUINE

Steps:

• In a large skillet, heat 2 tbsp of the olive oil and the butter. Add onions and garlic. Sauté gently for 1-2 minutes on medium heat.
• Generously season the chicken with salt and pepper, the dried thyme, and red pepper flakes. Add the chicken breasts to the pan and cook completely.
• Remove chicken from the pan.
• Add the juice and zest of the lemons to the pan to deglaze. Combine this with the linguine and remaining olive oil, parsley, and basil. Season with additional salt and pepper to taste.
• Serve pasta topped with the chicken. Parmesan cheese is an excellent addition.

CHICKEN AND PASTA WITH CREAMY TOMATO-WINE SAUCE

Steps:

• In a large skillet over medium heat, warm the oil.
• Add the onions and garlic; saute until tender, about 5 minutes.
• Add the tomatoes, wine, paprika, salt, pepper, and Tabasco.
• Increase heat to high and bring to a boil.
• Decrease heat to low and simmer, uncovered, to develop the flavors and reduce the sauce, about 10 minutes longer.
• Transfer to a food processor and puree.
• Return the sauce to the pan and add the sour cream, parsley, and 1/4 cup Parmesan cheese.
• Add the ziti and chicken and mix well; taste and adjust.
• Sprinkle with the remaining Parmesan cheese and serve.