LINGUINE WITH SPICY CHICKEN SAUCE
Re-create a fabulous restaurant-style pasta dinner at home.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Cook and drain linguine as directed on package.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook garlic, anchovy paste, chile and tomatoes in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden.
- Stir in oregano, chicken, bell peppers and wine. Cover and cook about 10 minutes, stirring occasionally, until chicken is no longer pink in center.
- Add linguine and 1/4 cup of the cheese to mixture in skillet; toss until linguine is evenly coated. Sprinkle with remaining 1/4 cup cheese.
Nutrition Facts : Calories 470, Carbohydrate 55 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 4 g, TransFat 0 g
SPICY CHICKEN LINGUINE
Our state is famous for its green chilies. Naturally, my husband and I included them in this linguine dish we invented. The sauce is also excellent with spaghetti or fettuccine noodles. All of our five children, ages 3 to 13, love it.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter. Stir in the flour, garlic powder and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheeses. Cook and stir for 8-10 minutes or until cheese is melted., Meanwhile, cook linguine according to package directions. Add chicken and chilies to cheese sauce; cook 5 minutes longer or until heated through. Drain linguine; top with chicken mixture.
Nutrition Facts : Calories 675 calories, Fat 34g fat (19g saturated fat), Cholesterol 148mg cholesterol, Sodium 604mg sodium, Carbohydrate 52g carbohydrate (8g sugars, Fiber 3g fiber), Protein 40g protein.
LINGUINE WITH GARLIC SAUCE
On a chilly evening, this creamy pasta toss is sure to please. It's rich and flavorful with smoky bacon, fresh spinach and toasted pine nuts.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In the drippings, saute spinach and onion until spinach is wilted and onion is tender. Add garlic; cook 1 minute longer. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.
Nutrition Facts : Calories 547 calories, Fat 32g fat (15g saturated fat), Cholesterol 69mg cholesterol, Sodium 595mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.
CREAMY CHICKEN ON LINGUINE
Sliced chicken with a creamy onion sauce layered on linguine. Good reheated the next day, too! Serve with garlic toast or bruschetta!
Provided by B. Filoso
Categories Main Dish Recipes Pasta Chicken
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 523 calories, Carbohydrate 45.4 g, Cholesterol 114.9 mg, Fat 24.8 g, Fiber 2.3 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 383.4 mg, Sugar 3.8 g
SPICY AND CREAMY CHICKEN PASTA
A delicious spicy, but not too spicy, creamy chicken pasta! Easy to make! Serve with crescent rolls.
Provided by Nicole Gilbert
Categories Main Dish Recipes Pasta Chicken
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
- Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.
Nutrition Facts : Calories 494.5 calories, Carbohydrate 28.4 g, Cholesterol 130.5 mg, Fat 31.9 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 12.3 g, Sodium 548 mg, Sugar 0.8 g
SPICY CHICKEN LINGUINE
I like this spicy so I usually add more red pepper, if you don't like spicy stuff, replace the red pepper with black pepper, or leave it out (but it won't be as good). This is another great recipe from the Chicago Tribune Good Eating section.
Provided by Hey Jude
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
SPICY SAUSAGE LINGUINE
When time's at a premium, you just can't beat a meal this fuss-free and fabulous! Susie Van Etten - Chapmansboro, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions., Meanwhile, in a large skillet, cook the sausage, onion, red pepper and green pepper over medium heat until meat is no longer pink and the vegetables are tender; drain. Add the garlic, fennel, salt, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes and cream; heat through., Drain linguine; serve with sausage mixture.
Nutrition Facts : Calories 573 calories, Fat 30g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 849mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 4g fiber), Protein 22g protein.
CHICKEN ON PASTA WITH SPICY ASIAN - STYLE SAUCE
Make and share this Chicken on Pasta With Spicy Asian - Style Sauce recipe from Food.com.
Provided by Clamdigger
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, heat 2 tablespoons oil over medium-high heat. Saute jalapenos and garlic until tender. Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce, and whisk until smooth. Bring to a simmer. Remove from heat. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.).
- In large skillet, heat 1 tablespoon oil over medium-high heat. Saute bell pepper, mushrooms and green onions 2-3 minutes. Add chicken and saute until cooked through, about 3 minutes. Add sauce.
- Cook linguine until tender, but still firm. Drain.
- Bring sauce to a simmer. Pour over pasta and toss well.
LINGUINE WITH SPICY RED CLAM SAUCE
You can make this dish spicier or less spicy simply by adjusting the amount of red pepper flakes. This recipe originally came from a magazine, but I've changed it up a bit over the years. Also, I often make it with just the canned clams when the little fresh ones are not readily available or I'm just cooking from my pantry, so I'm listing them as "optional" in the ingredients, but use them if you can, because they bring this dish to a new level!
Provided by Chef PotPie
Categories Low Cholesterol
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large, deep skillet, heat oil and then add garlic, anchovy fillets, red pepper flakes, oregano, and 1/4 teaspoon salt. Cook, stirring, until anchovies melt into the oil, about 1 or 2 minutes.
- Add wine and simmer until reduced by half.
- Add your hand crushed tomatoes and their juice, and reserved 1/2 cup clam liquid. Simmer until slightly thickened, about 7-10 minutes.
- Add whole clams and cook until they begin to open, about 3 minutes. Add chopped clams and parsley, cover again and continue cooking until clams are fully opened, about 3 minutes more. Discard any clams that did not open. Add parsley and lemon juice.
- Add cooked drained linguine, season well with salt, and toss to combine.
Nutrition Facts : Calories 599.5, Fat 13.5, SaturatedFat 2, Cholesterol 42.7, Sodium 917.4, Carbohydrate 79.6, Fiber 5.7, Sugar 8.5, Protein 34.1
LINGUINE WITH CHICKEN AND SPICY PESTO SAUCE
Steps:
- Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until cooked through and beginning to brown, about 3 minutes. Using slotted spoon, transfer chicken to bowl. Add green onions, 1/3 cup cilantro, pecans, garlic, jalapeño and dried red pepper to same skillet. Sauté until green onions wilt, about 2 minutes. Add pesto, chicken and any accumulated juices; stir to blend. Remove from heat.
- Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/4 cup cooking liquid.
- Bring sauce to simmer. Add linguine and reserved cooking liquid to sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with additional cilantro. Serve, passing Parmesan separately.
LINGUINE WITH CHICKEN AND PEANUT SAUCE
Make and share this Linguine with Chicken and Peanut Sauce recipe from Food.com.
Provided by LainieBug
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions, preferably al dente (firm to the bite).
- Drain; keep warm.
- For sauce, in a medium mixing bowl, stir together chicken broth, wine or water, soy sauce, cornstarch and red pepper.
- Stir in peanut butter until smooth.
- Set aside.
- Rinse chicken; pat dry with paper towels.
- Cut into 1-inch pieces.
- Set aside.
- In a wok or large skillet heat the oil over medium-high heat.
- (Add more oil as necessary during cooking.) Add onion, garlic and ginger to hot oil; stir-fry for 2-3 minutes or until onion is crisp-tender.
- Remove onion mixture from wok.
- Add the chicken to the wok.
- Stir-fry about 3 minutes or until chicken is tender and no longer pink.
- Push the chicken from the center of the wok.
- Stir sauce; add to center of the wok.
- cook and stir until thickened and bubbly.
- Cook and stir for 2 minutes more.
- Return onion mixture to wok; stir all ingredients together.
- Arrange pasta on individual plates or a serving platter.
- Spoon the chicken mixture over pasta.
- Sprinkle with green onions.
LINGUINE WITH STEAK & SPICY GARLIC SAUCE
Make and share this Linguine With Steak & Spicy Garlic Sauce recipe from Food.com.
Provided by figaro8895
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta, adding summer squash or zucchini during the last 2 minutes of cooking; drain. Return to saucepan.
- Rub steak with pepper. Cook in hot oil over medium heat until desired doneness, turning once (10-12 minute for medium. Remove steak from skillet.
- For sauce, stir chicken broth, wine, and garlic into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for two minutes. Remove skillet from heat.
- Cut steak into thin, bite-size strips. Pour sauce over pasta mixture; add steak slices. Toss gently to coat.
Nutrition Facts : Calories 183.2, Fat 11.6, SaturatedFat 3.7, Cholesterol 38.3, Sodium 129.4, Carbohydrate 4.5, Fiber 1, Sugar 1.6, Protein 12.6
LINGUINE WITH CHICKEN AND WALNUT SAUCE
Provided by Liza Davies
Categories Milk/Cream Chicken Nut Pasta Poultry Sauté Walnut Pea Winter Bon Appétit New Jersey
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until light brown and cooked through, about 5 minutes. Using slotted spoon, transfer chicken to plate. Add bell pepper, shallots, nutmeg and cayenne to skillet and sauté until pepper begins to soften, about 4 minutes. Mix in 1/3 cup walnuts and peas. Add cream and broth and boil until thickened to sauce consistency, about 6 minutes.
- Mix linguine, remaining 1/3 cup walnuts and chicken into sauce. Toss until heated through. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.
CHICKEN LINGUINE A LA ME
Toss linguine with yummy bites of chicken in a creamy, garlic-flavored cheese sauce. Vegetables add that perfect flavor for the home run meal.
Provided by BLONDIE1020
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
- Meanwhile, melt the 2 tablespoons butter in a large pot over medium-high heat. Stir in the onions, garlic, mushrooms, and broccoli, and cook and stir for 5 minutes. Pour in the chicken broth; cover and simmer until broccoli is just tender. Stir in the chicken, and cook until chicken is no longer pink in the center, about 5 minutes.
- While the chicken is cooking, melt the butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add the butter-flour mixture to the chicken mixture, stirring constantly with a fork to prevent lumps. Pour in the milk, stirring constantly until smooth. Reduce heat to medium; simmer for 5 minutes more.
- Stir in the Colby-Jack cheese; reduce heat to low and continue stirring until cheese is melted. Stir in the linguine. Season to taste with salt and pepper.
Nutrition Facts : Calories 778.7 calories, Carbohydrate 60.3 g, Cholesterol 157.6 mg, Fat 40.7 g, Fiber 4.8 g, Protein 46.1 g, SaturatedFat 25.3 g, Sodium 1124.8 mg, Sugar 7.6 g
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