Chicken And Linguine In Creamy Tomato Sauce
|Olive oil||1 Tablespoon|
|Boneless, skinless, chicken breasts||1 Pound, cut into strips|
|Pasta sauce||26 Ounce (One 1 Pound 10 Ounce Jar, Old World Brand)|
|Water||2 Cup (32 tbs)|
|Uncooked linguine/Uncooked spaghetti||8 Ounce|
|Heavy cream/Whipping cream||1⁄2 Cup (8 tbs)|
|Chopped fresh basil leaves/1/2 teaspoon dried basil leaves, crushed||1 Tablespoon|
In 12-inch skillet, heat olive oil over medium heat and brown chicken.
Remove chicken and set aside.
In same skillet, stir in Ragu Pasta Sauce and water.
Bring to a boil over high heat.
Stir in uncooked linguine and return to a boil.
Reduce heat to low and simmer covered, stirring occasionally, 15 minutes or until linguine is tender.
Stir in cream and basil.
Return chicken to skillet and cook 5 minutes or until chicken is thoroughly cooked.