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"The belly rules the mind."--Spanish Proverb

Chicken in Creamy Tomato Sauce with Linguine Recipe

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This recipe for Chicken in Creamy Tomato Sauce with Linguine is from GET OUTTA MY KITCHEN!, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 package (9 ounces) BUITONI Refrigerated Linguine
1 tablespoon extra virgin olive oil or vegetable oil
3 large boneless, skinless chicken breast halves , cut into 1/2-inch strips or chunks (I marinated my chicken in Lawry's Herb & Garlic marinade)
2 containers (15 ounces each) BUITONI Roasted Garlic Refrigerated Marinara Sauce
1/2 cup heavy whipping cream
BUITONI Refrigerated Freshly Shredded Parmesan Cheese
Chopped fresh parsley (optional)


repare pasta according to package directions.

Heat oil in large, nonstick skillet over medium-high heat. Add chicken; season with salt and ground black pepper. Cook for 4 to 5 minutes or until no longer pink. Remove from skillet.

Pour sauce into same skillet; cook until heated through (do not boil). Add chicken and cream; stir well. Cook, stirring occasionally, for 2 to 3 minutes or until heated through. Toss with pasta. Sprinkle with cheese and parsley.




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