Linguine with Sage and Chicken Recipe - Allrecipes.com
  • READY IN 25 mins

Linguine with Sage and Chicken

Recipe by  

"Delicious! A very light chicken and pasta dish with wonderful undertones of sage."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Heat the oil in a skillet over medium heat. Add the garlic, bread crumbs and sage. Cook and stir for 5 minutes. Remove from the skillet, and place in a bowl. Set the heat to medium-high. Add the chicken to the skillet; cook and stir for about 3 minutes. Sprinkle with lemon juice, and reduce the heat to medium.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta, and cook for 3 to 5 minutes, until tender. Drain.
  3. Add the pasta to the skillet, and stir to distribute chicken. Transfer to a serving dish, and toss with the garlic and breadcrumbs. Serve with fresh Parmesan cheese.
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Reviews More Reviews

Most Helpful Positive Review
Oct 29, 2005

This was good but plain. I added some butter and extra spices.

 
Most Helpful Critical Review
Apr 02, 2005

Utterly forgettable. The description made it sound really tasty, the reality was dry pasta without enough anything all tossed together. I don't think this is worth trying to tweak.

 

14 Ratings

Apr 08, 2005

I thought that this recipe was way too greasy and did not have enough flavor. Would not make it again.

 
Sep 15, 2008

Quick dish and a great way to enjoy chicken and pasta together, esp. if you have an abundance of sage in your garden. Adding bread crumbs was a neat touch. With a little personalization this could be a signature dish for anyone whose creative in the kitchen.

 
Feb 17, 2011

next time, I will add a lot more sage and a bit more olive oil, it wasn't as flavorful as I expected.

 
Jul 03, 2006

It was quite bland and disapointing although it was a decent basic recipe.

 
Jun 19, 2013

Why this recipe does not include salt and pepper I will never know. I went a step further. After preparing the garlic/crumb mixture I sauted the chicken in the same pan. I added salt and pepper and the some Worcestershire sauce (about a tablespoon) and some chicken broth. Cooked the chicken until it was done and decided it needed a little kick. Siracha sauce is the old standby so I squirted some of that in. More cooking, tasted and it was great. I then added the egg noodles (what I had) and the crumb mixture. It soaked up all of the juice. The dish was great, but I would make with thighs next time. I doubled the chicken without doubling the crumb mixture, since I had two breasts in the package. It worked fine, just more chicken.

 
Dec 29, 2010

I really liked this recipe. It tasted exactly as I expected it to--light and subtle--which, admittedly, is a different style than most American pastas. I didn't think it was bland at all, but the garlic cloves I used happened to be giant, so perhaps I used more garlic than the recipe calls for. Also, I used dried thin spaghetti rather than fresh linguine, so that may have affected the texture. Regardless, my whole family liked this one. We'll have it again!

 

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Nutrition

  • Calories
  • 432 kcal
  • 22%
  • Carbohydrates
  • 43.5 g
  • 14%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 169 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

PIPPYMOE
1 Followers 2 Saved Recipes
 
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