Chicken and Mushroom Linguine is creamy, easy to make, healthy, and delicious. It is one of the nicest chicken and mushroom dishes I have come across. It’s as easy as precooking the pasta, browning the chicken, and preparing a few more simple ingredients. If you want the sauce a little thicker and richer, you may want to add 3/4′s or a full cup of cream. The outcome, however, is stunning. Serve this up with a salad, rice or potatoes, and your favorite homemade dinner rolls. As always, don’t forget a bottle of your favorite wine. This recipe will certainly be a hit with your dinner guests, family, and friends.
Ingredients:
250 g linguine pasta
2 boneless chicken breasts, cut in strips
1 cup button mushrooms, sliced
1/4 cup white wine
1/2 cup chicken stock
1/2 cup heavy cream
2 cloves garlic, minced
3 tbsp. olive oil
2 tbsp. butter
salt and pepper
1/2 tsp. parsley, chopped
Method:
Cook linguine pasta according to package directions. Set aside.
Add olive oil in a preheated pan. Place in chicken and fry over medium-high heat until light brown about 4 minutes on each side depending on the size of the breasts. I usually slice one of the breasts part way down the center just to be sure there is not pink. Set it aside.
Add butter, mushrooms, parsley, and garlic to the same pan. Season with salt and pepper. Saute for a few minutes, until the mushrooms, are light brown.
Pour in white wine and simmer until half reduced. When half reduced, pour in chicken stock and heavy cream. Simmer until sauce thickens. Put the chicken back in and stir.
Place cooked linguine in the sauce and toss until pasta is coated well. Remove from heat and serve on a platter. Sprinkle fresh parsley.
Serve and enjoy your chicken and mushroom linguine.
