Oregon Chicken Linguine Recipes

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.

OREGANO CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.
• Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.

LEMON CHICKEN LINGUINE

Steps:

• In a large skillet, heat 2 tbsp of the olive oil and the butter. Add onions and garlic. Sauté gently for 1-2 minutes on medium heat.
• Generously season the chicken with salt and pepper, the dried thyme, and red pepper flakes. Add the chicken breasts to the pan and cook completely.
• Remove chicken from the pan.
• Add the juice and zest of the lemons to the pan to deglaze. Combine this with the linguine and remaining olive oil, parsley, and basil. Season with additional salt and pepper to taste.
• Serve pasta topped with the chicken. Parmesan cheese is an excellent addition.

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.

OVEN CHICKEN AND LINGUINE

Steps:

• Melt butter in a 13"x 9"x 3" baking pan in preheated 400 F oven; then remove pan from oven.
• Stir onion, garlic, basil and red pepper flakes into the melted butter.
• Place chicken, skin side down, in butter mixture; then turn over.
• Bake uncovered, until meat next to bone is no longer pink when slashed with knife (about 45 minutes).
• Place thawed spinach in a clean kitchen towel and squeeze out liquid, set aside.
• Bring a large pot of salted water to a boil, cook linguine about 10 - 13 minutes. (do this about 10 minutes before chicken is done).
• When chicken is done, remove thighs from pan and keep warm.
• Add spinach to the pan and stir to scrape browned bits free.
• Then add pasta and Parmesan cheese; toss together until all is incorporated.
• Put pasta into a large bowl, top with chicken thighs and serve.

OREGON CHICKEN LINGUINE

Steps:

• Melt the butter in a 12" X 15" baking dish. Heat oven to 400 degrees. Mix onion, garlic, basil and chilies in the melted butter. Place the chicken (washed and patted dry) in the dish and coat with the butter mixture. Bake for about 45 minutes or until cooked through. Cook linguine in a large pot of boiling water until al dente. Remove chicken and keep warm while you add the spinach to the pan and stir to heat the spinach while scraping up the brown bits from the pan. Add the pasta and fold the mixture into it. Add the grated cheese and toss. Plate the pasta and add a piece of chicken which you have kept warm. Serve with an orange wedge to be squeezed over all.