Linguine with Chicken and Vegetables in a Cream Sauce Recipe - Allrecipes.com
Linguine with Chicken and Vegetables in a Cream Sauce Recipe
  • READY IN hrs

Linguine with Chicken and Vegetables in a Cream Sauce

Recipe by  

"Moist chicken breasts are served with linguine in a creamy sauce dotted with broccoli, zucchini, and mushrooms."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Combine garlic powder, poultry seasoning, cayenne pepper, onion powder, and 1/8 teaspoon pepper in an empty salt shaker. Lightly sprinkle the seasoning mixture over the chicken breasts. Reserve the remaining seasoning mix.
  2. Melt the butter in a large skillet over medium-high heat. Place the chicken breasts in the skillet and cook, covered, for 5 minutes. Pour in the white wine and reduce heat to medium. Continue cooking until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place chicken on a plate and set aside.
  3. While the chicken is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  4. Bring a pot of lightly salted water to a boil. Add the broccoli, and cook for 1 minute, then drop in the zucchini. Cook uncovered until just tender, about 2 minutes more. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
  5. Stir the mushrooms into the same skillet used to cook the chicken over medium-high heat. Cook and stir until the mushrooms are tender, 3 to 5 minutes. Reduce heat to medium. Pour the heavy cream into the skillet and bring to a simmer, scraping up any brown bits on the bottom of the skillet. Stir in the Parmesan cheese, red pepper flakes, and remaining seasoning mix. Add the cooked vegetables and linguine; toss. Season with salt and pepper to taste.
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Reviews More Reviews

Sep 09, 2010

This was very, very tasty - so that earned 5 stars; however the consistency was off (very, very runny)and that earned it 3 stars. Together we get 4 stars. I will make it again and thicken it with a roux next time.

 
Jan 20, 2011

The dish will not be runny if the sauce is left to simmer for the full 8 min. No chance it could be runny if using heavy cream and simmering. It was a nice, smooth sauce. I added sun dried tomatoes and a precooked rotisserie chicken to save on time. Omitted red pepper flakes and white wine for kids. Still quite good.

 

21 Ratings

Jul 12, 2010

It's lovely! It's healthy! and it tastes great. Thanks so much for the recipe. My company loved it,

 
Mar 29, 2011

I tweeked the recipe just a bit, used different veggies, and it was still great!

 
Mar 17, 2012

Easy and super yummy!

 
Aug 04, 2010

very good!

 
Aug 14, 2014

Absolutely loved it! My whole family thought it was great! I grilled the chicken only because we've been in the grilling mode lately, and ladled sauce and veggies over chicken and pasta.. I am sure it is great as written too! Added a bit of cornstarch at the end just to thicken a little. Will definitely make again! Thank you!!!

 
Aug 05, 2014

This was really good! Though I did modify slightly to make it come together easier, as the instructions made things more complicated than they needed to be... I combined the seasonings with a 1/4 cup of flour and dredged the chicken cutlets after pounding them thin; I also steamed the vegetables, instead of boiling and blanching... I didn't have mushrooms, but next time I'll definitely add them. The cream sauce was delicious and thick like an Alfredo. A very easy weekday dish to prepare. Thanks for the recipe!

 

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Nutrition

  • Calories
  • 506 kcal
  • 25%
  • Carbohydrates
  • 44.4 g
  • 14%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 24.5 g
  • 38%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 273 mg
  • 11%

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

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