Rustic Chicken Linguini By: Jessica J.
I love to cook. I always have. I was thinking of different ways to add more calories to my diet. That is when I came up with this creamy goodness.
- 1 lb linguini
- 1/2 pinch of salt (to flavor pasta while cooking)
- 1 1/4 lb boneless chicken breast, cut into cubes
- 1 Tbsp olive oil
- 1 Tbsp butter
- 3 cloves of minced garlic
- 1 can(s) evaporated milk
- 1 c half and half
- 7 minced sun-dried tomatoes
- 1 can(s) artichoke hearts, drained
- 12 asparagus spears, cooked and cut into bit-size pieces
- 4 oz cream cheese
- 1/2 c asiago cheese, shredded
- 2/3 c grated parmesan cheese
- Salt and pepper to taste
- Add All Ingredients
Bring water to a boil in a large pot.
Add salt and 1/2 lb of linguini, stirring occasionally and cook according to package.
Sauteé chicken pieces in butter and olive oil for about 7 minutes.
Salt and pepper chicken to taste.
Add garlic and sauté for another minute.
Add milk, half and half, and cream cheese. Stir frequently to prevent burning.
Simmer for 5 minutes to thicken sauce.
Add sundried tomatoes and artichokes. Stir to blend.
Stir in asparagus.
Add cheese and simmer for about 3 minutes.
Drain and rinse linguini and put back in the pan.
Pour chicken mixture over the noodles and mix with tongs or a large spoon.
Serve immediately. Recommended with a variety of vegetables. You could try broccoli, squash medley, spring mix or with some red peppers. The possibilities are endless.
- Servings: 4
Amount per serving:
- Calories: 930
- Fat: 47 g
- Sodium: 1770 mg
- Protein: 63 g
- Calcium: 680 mg
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