Ingredients
-
1
-
4
-
1
-
1/2
-
3
-
1
-
1
-
2
-
2
-
1/4
-
-
-
-
-
Directions
Creamy Pesto Chicken and Linguine, Easy to make, this chicken is wonderfully tasty and rich. Not for those watching your fat intake, but hey… splurging every now and then isn’t a bad idea. ;, I don’t tend to rate unless it was god-awful or brilliant, and this was sooooo good. Added a small amount more of the half and half, but other than that, didn’t change a thing., Delicious recipe that even my 4 & 2 year old liked and my husband loved! It definitely takes the 35 min. to cook with you standing at the stove, so I probably won’t make this a lot. I added my homemade pesto sauce which I think makes a difference.
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Steps
|
1
Done
|
Cook Linguini According to Package Directions. |
|
2
Done
|
Drain and Set Aside. |
|
3
Done
|
in a Large Skillet, Melt 2 Teaspoons of the Butter Together With the Olive Oil Over Medium Heat. |
|
4
Done
|
Brown the Chicken Breasts on Both Sides Until Nicely Golden and Juices Run Clear, About 6 to 7 Minutes Per Side. |
|
5
Done
|
Remove from Pan and Cut Into 1/2-Inch Cubes; Set Aside. |
|
6
Done
|
Pour Out Drippings from Pan, but Do not Wipe It Out. |
|
7
Done
|
in the Pan You Cooked the Chicken in, Melt Remaining Butter Over Medium Heat. |
|
8
Done
|
Toss in the Minced Garlic, Shallot, Mushrooms, and Reconstituted Sundried Tomatoes and Saut For 5 Minutes, Then Stir in Half and Half and Season With Pepper. |
|
9
Done
|
Cook 6 to 8 Minutes, Stirring Frequently. |
|
10
Done
|
Stir the Parmesan Into the Creamy Mixture, Stirring Until Well Mixed. |
