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Creamy Chicken on Linguine
The sauce for this recipe is definitely restaurant quality.
I cut the chicken into pieces and sprinkled them with salt, pepper and cayenne as other reviewers suggested then sauteed them in the butter and oil.
When I removed the cooked chicken I cooked the onions alone until almost the end then added the minced garlic so it wouldn't burn.
For the sauce I didn't have heavy cream so I used 1 cup milk, 1 cup half and half, one cup parmesan cheese and a sprinkle of paprika for color with 2 tablespoons of cornstarch for thickening.
On the side I made frozen chopped broccoli for anyone who wanted to add a vegetable to the sauce.
This is a recipe I'll want to make often.
1 user found this review helpful
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Reviewed On:
Nov. 13, 2008
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