Linguine with chicken sauce

Yield: 8 servings

Measure Ingredient
3 ounces Sun-dried Tomatoes-chopped
\N \N Boiling Water
1½ pounds Chicken Breasts w/o skin
\N \N Bite--sized pieces
1 tablespoon Olive Oil
1 \N Onion--chopped
30 millilitres Garlic
2 tablespoons All-Purpose flour
1 cup Chicken broth--Low fat
1 tablespoon Fresh Parsley
1 teaspoon Fresh Basil
1 pounds Linguine--cooked
\N \N Grated Parmesan Cheese OPt.

Place the tomatoes in a small bowl and cover them with the water. Set aside. In a 10 inch non-stick skillet, warm the oil over medium-high heat.

Add the onions and garlic and cook until lightly browned, about 3 minutes.

Stir in the chicken and cook until it is lightly browned, about 10 minutes.

Remove the chicken mixture from the skillet and set aside. Stir the flour into the skillet. Add the broth and cook; stirring constantly, until the mixture thickens and boils, 3-4 minutes. Drain the tomatoes and add them to the pan. Stir in the parsley, basil and chicken mixture. Reduce the heat and simmer for 10 minutes. Serve over the hot linguine. Sprinkle with the parmesan, if desired.

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