Oven Chicken And Linguine Recipes

OVEN CHICKEN AND LINGUINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place butter into a 9x13-inch baking dish and set in oven while it preheats until butter is melted, about 5 minutes.
• Stir onion, basil, red pepper flakes, salt, and black pepper into melted butter. Add chicken, turning to coat with onion mixture and ending skin-side up.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from dish.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Mix spinach into onion-butter sauce until thoroughly mixed; add linguine and Parmesan cheese, tossing to combine. Place chicken on top of pasta.

CHICKEN PARMESAN WITH LINGUINE

Steps:

• Heat oven to 400° F. Line 15 x 10 x 1-inch pan with foil; spray foil with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• In shallow bowl, mix cereal, cheese, Italian seasoning and garlic salt. In another shallow bowl, mix egg white and milk until blended. Dip chicken pieces in egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
• Bake 15 to 20 minutes or until crisp and chicken is no longer pink in center.
• Meanwhile, cook linguine as directed on package; drain. In 2-quart saucepan, heat pasta sauce over medium heat until hot.
• Place drained linguine on serving platter; top with pasta sauce and chicken. Sprinkle with parsley.

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.

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.

SAUSAGE STUFFED CHICKEN OVEN LINGUINE

Steps:

• Preheat oven to 350F and line a sheet pan with foil.
• Take a chicken breast, and starting at the thick end of it, cut a hole straight through it (try not to cut the ckicken open anywhere but the top).
• Enlarge the hole to a size that you'll be able to get the sausage into.
• Cut the casing off of the sausages and stuff them gentley into the chicken breasts; using a toothpick, close the hole at the top end of the chicken.
• Heat a large pan over high heat with a little butter an oil in it.
• Season the chicken with salt and pepper then place seasoned side down into the pan; season the other side.
• Flip the chicken when the first side is browned (about 1-3 minutes) and brown the other side; transfer the chicken to the baking sheet and into the oven.
• Begin to bring a large pot of salted water to a boil**.
• Meanwhile, in the same pan that you seared the chicken in, add a little more butter and the onions and garlic; saute' over medium-low heat for 3 minutes.
• Add the stewed tomatoes and salt and pepper, and let simmer until everything is ready (break up any chunks of tomato with your spoon).
• If the sauce begins to dry out, just add some of the pasta water to it.
• **When the water begins to boil, add the pasta.
• When the pasta is done, drain it, add it to the sauce, and toss them together, remove from heat and cover to keep warm.
• At this time the chicken breasts should be done.
• Remove them from the oven, carefully remove the toothpicks, slice them from long end to long end, and lay them on top of the pasta.
• Sprinkle with the munchee cheese, ENJOY!