Description
Sliced chicken with a creamy onion sauce layered on linguine. Good reheated the next day, too! Serve with garlic toast or bruschetta!
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 clove garlic, minced
- 6 skinless, boneless chicken breast halves
- 1 (16 ounce) package linguini pasta
- 1 onion, chopped
- 1 cube chicken bouillon, crumbled
- ½ cup water
- 1 ¼ cups heavy cream
- ¾ cup milk
- 4 green onions, sliced diagonally into 1/2 inch pieces
- 1 cup grated Parmesan cheese
Instructions
- 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.
Servings: 8