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Chicken with Creamy Linguine Recipe

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This recipe for Chicken with Creamy Linguine, by , is from CES Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Clifford-Grifasi

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless, boneless chicken breasts,
1 tsp salt,
1/2 tsp pepper,
1/2 tsp paprika,
1 T butter,
1 T olive oil,
1/2 onion, diced,
2 garlic cloves, minced,
1 C chicken broth,
1 14 1/2 oz. can diced tomatoes,
1/3 C heavy cream,
4 oz. linguine, broken in half,
1 T chopped fresh or dried basil,
1/8 tsp cayenne

Directions:
Directions:
Rinse chicken and pat dry. Season with salt, pepper and paprika. In a dutch oven, melt the butter in the oil over med. heat. Add the chicken and cook until lightly browned on both sides. Remove and set aside.

Add the onion and garlic and cook, stirring occasionally, until softened. Add the broth, tomatoes with juice, and cream, and bring to a boil. Stir in the linguine, basil and cayenne and return to boil. Reduce heat to med-low, return the chicken to the skillet and cover. Cook until chicken and pasta are done, about 15 min.

Remove chicken to serving platter. Increase heat to med-high and boil until sauce is slightly thickened, 1-2 minutes. Serve with the chicken.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Quick, easy, delicious, and in one pan. Who can beat that?

 

 

 

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