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.
Discover ground-breaking new supplements! SHOP & SAVE
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. |
