Spicy Chicken Linguine Recipes

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SPICY CHICKEN LINGUINE



Spicy Chicken Linguine image

I like this spicy so I usually add more red pepper, if you don't like spicy stuff, replace the red pepper with black pepper, or leave it out (but it won't be as good). This is another great recipe from the Chicago Tribune Good Eating section.

Provided by Hey Jude

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 onion, thinly sliced
1/4 cup nonfat sour cream or 1/4 cup light sour cream
1 cup chicken broth, boiled down to 1/2 cup
3 cloves garlic, chopped
1 tablespoon dried basil or 2 teaspoons Italian herb seasoning
1/2 teaspoon crushed red pepper flakes
4 boneless skinless chicken breast halves
1 (10 ounce) box frozen chopped spinach, thawed,squeezed gently
1/2 lb dried linguine or 1/2 lb spaghetti
3/4 cup freshly grated parmesan cheese (please don't use the stuff in the green container!)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Heat oven to 350°F.
  • Place butter in a 13x9 inch baking pan; place in oven to melt.
  • Place onions in baking pan; toss in butter.
  • Roast 10 minutes.
  • Whisk in sour cream, concentrated chicken broth, garlic, basil and crushed red pepper.
  • Place chicken evenly in the pan; spoon onions and broth mixture over each breast half.
  • Season with salt and black pepper.
  • Cover pan with foil; bake until chicken is almost done, about 20 minutes.
  • Meanwhile, cook linguine according to package directions until just tender, drain.
  • Transfer chicken to a plate.
  • Add the spinach, linguine, parmesan, salt and pepper to the sauce; toss well.
  • Place chicken on top of pasta-spinach mixture.
  • Bake, uncovered, to heat through, about 10 minutes.

LINGUINE WITH SPICY CHICKEN SAUCE



Linguine with Spicy Chicken Sauce image

Re-create a fabulous restaurant-style pasta dinner at home.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

8 ounces uncooked linguine
2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
2 teaspoons anchovy paste
1 red jalapeño chile, seeded and finely chopped
2 tablespoons chopped sun-dried tomatoes packed in oil
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 medium red or yellow bell peppers, cut into 1x1/4-inch strips
1/2 cup dry red wine or Progresso™ chicken broth (from 32-ounce carton)
1/2 cup freshly grated or shredded Parmesan cheese

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.

Nutrition Facts : Calories 470, Carbohydrate 55 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 4 g, TransFat 0 g

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