Linguine With Chicken And Caribbean Sauce Recipes

LINGUINE WITH CHICKEN RAGU

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the Marinara Sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.
• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.

CAJUN CHICKEN LINGUINE

Steps:

• In a large resealable plastic bag, toss Cajun seasoning and chicken to coat. , In a large skillet, saute chicken in butter over medium heat until no longer pink, about 5-7 minutes. Add vegetables; cook and stir until tender, 2-3 minutes. Reduce heat. Stir in cream and seasonings. Add linguine and toss to coat; heat through. If desired, sprinkle with cheese.

CREAMY CHICKEN ON LINGUINE

Steps:

• In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
• Meanwhile, cook pasta according to directions on package. Drain.
• Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
• Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

CHICKEN LINGUINE A LA ME

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
• Meanwhile, melt the 2 tablespoons butter in a large pot over medium-high heat. Stir in the onions, garlic, mushrooms, and broccoli, and cook and stir for 5 minutes. Pour in the chicken broth; cover and simmer until broccoli is just tender. Stir in the chicken, and cook until chicken is no longer pink in the center, about 5 minutes.
• While the chicken is cooking, melt the butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add the butter-flour mixture to the chicken mixture, stirring constantly with a fork to prevent lumps. Pour in the milk, stirring constantly until smooth. Reduce heat to medium; simmer for 5 minutes more.
• Stir in the Colby-Jack cheese; reduce heat to low and continue stirring until cheese is melted. Stir in the linguine. Season to taste with salt and pepper.

LINGUINE WITH CHICKEN AND CARIBBEAN SAUCE

Steps:

• Prepare pasta according to package directions.
• While pasta is cooking, preheat oven to 450°F.
• In a food processor or blender, puree together all the ingredients for the sauce.
• When the pasta is done, drain and rinse with cold water; drain again.
• Lay the chicken in a jellyroll pan and pour half the sauce over it.
• Bake 15 to 18 minutes, or until chicken is cooked through, turning halfway into cooking.
• Remove the chicken from the oven and slice it.
• In a large serving bowl, toss the pasta with the peas, red pepper, celery, chicken broth and remaining sauce.
• Arrange the chicken slices on top and serve.

LINGUINE WITH GARLIC SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In the drippings, saute spinach and onion until spinach is wilted and onion is tender. Add garlic; cook 1 minute longer. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.

LINGUINE WITH SPICY CHICKEN SAUCE

Steps:

• Cook and drain linguine as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook garlic, anchovy paste, chile and tomatoes in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden.
• Stir in oregano, chicken, bell peppers and wine. Cover and cook about 10 minutes, stirring occasionally, until chicken is no longer pink in center.
• Add linguine and 1/4 cup of the cheese to mixture in skillet; toss until linguine is evenly coated. Sprinkle with remaining 1/4 cup cheese.

LINGUINE WITH CHICKEN & CARIBBEAN SAUCE

Steps:

• Prepare pasta according to package directions.
• While pasta is cooking, preheat oven to 450 degrees.
• In a food processor or blender, puree together all the ingredients for the sauce.
• When the pasta is done, drain and rinse with cold water; drain again.
• Lay the chicken in a jellyroll pan and pour half the sauce over it.
• Bake 15 to 18 minutes, or until chicken is cooked through, turning halfway into cooking.
• Remove the chicken from the oven and slice it.
• In a large serving bowl, toss the pasta with the peas, red pepper, celery, chicken broth and remaining sauce.
• Arrange the chicken slices on top and serve.