Best 4 Garlic Chicken Linguine Recipes

SHRIMP AND CHICKEN LINGUINE IN LEMON GARLIC CREAM SAUCE

Steps:

• Cook linguine according to packaging instructions (al dente).
• Flatten the chicken with a meat tenderizer to an even thickness of about 1/2 inch thickness.
• Season the chicken with Italian seasoning, salt, and pepper (both sides).
• Heat olive oil in a sauce pan and saute the chicken on medium-high heat for 2-4 minutes (or until golden brown on both sides). Then, place the chicken in a baking dish and continue cooking in the oven for 10 minutes at 350 degrees (or the chicken's internal temp reaches 165 degrees Fahrenheit).
• Slice the chicken into 1/2 to 3/4 inch bite size cubes or chunks. Set aside.
• This recipe calls for 'fully cooked shrimp' so make sure your shrimp is fully cooked, warmed, and thawed. Set shrimp aside.
• In the sauce pan, at medium-high heat, heat the olive oil and add the onions until the onions caramelize and release their fragrance. Then, add the garlic, artichokes, capers, roasted red peppers, and stir for about 2 minutes (until the artichokes start to tenderize).
• Sprinkle the pan with the flour and stir until all ingredients are coated.
• Add the white wine and the lemon zest and stir until it reaches a boil. Then, simmer for 2 minutes.
• Bring the heat back up then incorporate the cream. Stir for about a minute. Add the Parmesan cheese and stir When the cheese is incorporated (melts into sauce) and the sauce thickens, add the lemon juice and stir.
• Add the sun-dried tomatoes, chicken, and shrimp then stir for about a minute. Add salt to taste.
• Add the linguine and a little bit of the parsley (save some for garnishing). Make sure the linguine is thoroughly coated with the sauce.
• Plate on to a large serving dish. Try to transfer the linguine first so you can top the dish with the sauce and ingredients. Garnish with chopped parsley, Parmesan, and maybe a sliced lemon and some black pepper. Enjoy.

LEMON AND GARLIC CHICKEN OVER LINGUINE

Steps:

• Add chicken to a bowl large enough to hold it all and add the garlic, white wine, salt & pepper and the corn starch. Allow to marinate for 20 minutes. Heat a skillet and add the extra virgin olive oil, when oil is hot add everything from the chicken bowl and sauté until chicken begins to brown. Add the lemon juice and chicken stock and allow to simmer until it begins to thicken. At the same time as you are preparing the above on a separate burner have your linguine boiling and drain when it reaches your desired doneness, I like mine very al dente. If sauce is too thick some water or more chicken stock may be added. Toss your pasta, chicken and parsley together and put in large serving dish. Sprinkle your cheese over the top and serve. Enjoy!

LINGUINE PASTA W/CHICKEN IN TOMATO GARLIC SAUCE

Steps:

• Marinate chicken in lemon juice, thyme and basil for 1/2 hour.
• Cook marinated chicken, in a small skillet until done, approx.
• 10 minutes.
• In large skillet, heat oil.
• Saute garlic briefly.
• Add diced tomatoes and cook over low heat about 10-15 minutes, or until the consitancy you want the sauce.
• Add salt and pepper and cooked chicken.
• Heat through.
• Serve over cooked linguine.
• **Origionalrecipe called for 1/2 cup of brie cheese without the rind,in small chunks, to be added at the end, right before serving.
• I didn't have any brie on hand, as I have never HAD it*LOL* Even without the brie, it's good though.

GARLIC CHICKEN LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer to a serving bowl.
• Combine olive oil and garlic in a saucepan over medium heat; cook and stir until fragrant, about 3 minutes. Add tomatoes; cover saucepan and simmer until tomatoes are cooked down into a sauce, 7 to 10 minutes.
• Mix chicken, prosciutto, and basil into tomato sauce; cook and stir until chicken is heated through, about 3 minutes. Spoon sauce over pasta and top with Romano cheese.