Ingredients
-
2
-
1
-
1/4
-
1
-
3
-
1
-
1/2
-
4
-
1
-
1/2
-
3/4
-
1/4
-
1/4
-
-
Directions
Spicy Chicken Linguine, I like this spicy so I usually add more red pepper, if you don’t like spicy stuff, replace the red pepper with black pepper, or leave it out (but it won’t be as good) This is another great recipe from the Chicago Tribune Good Eating section , Fabulous! Followed recipe exactly except used penne & baked in 2 different pans – one with red pepper for hubby & me and one without red pepper for the kids Everybody gobbled it up!, Very good! I had to sub Romano cheese for Parmesan but it is sooo good Will be making this again!! Thanks for a really tasty recipe!!
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Steps
|
1
Done
|
Heat Oven to 350f. |
|
2
Done
|
Place Butter in a 13x9 Inch Baking Pan; Place in Oven to Melt. |
|
3
Done
|
Place Onions in Baking Pan; Toss in Butter. |
|
4
Done
|
Roast 10 Minutes. |
|
5
Done
|
Whisk in Sour Cream, Concentrated Chicken Broth, Garlic, Basil and Crushed Red Pepper. |
|
6
Done
|
Place Chicken Evenly in the Pan; Spoon Onions and Broth Mixture Over Each Breast Half. |
|
7
Done
|
Season With Salt and Black Pepper. |
|
8
Done
|
Cover Pan With Foil; Bake Until Chicken Is Almost Done, About 20 Minutes. |
|
9
Done
|
Meanwhile, Cook Linguine According to Package Directions Until Just Tender, Drain. |
|
10
Done
|
Transfer Chicken to a Plate. |
|
11
Done
|
Add the Spinach, Linguine, Parmesan, Salt and Pepper to the Sauce; Toss Well. |
|
12
Done
|
Place Chicken on Top of Pasta-Spinach Mixture. |
|
13
Done
|
Bake, Uncovered, to Heat Through, About 10 Minutes. |
