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Linguine With Seafood And Chicken In Cheese Sauce

21st.Century.Chef's picture
Ingredients
  Linguine 1 Pound
  Garlic 2 Clove (10 gm), lightly smashed
  Butter 2 Tablespoon
  All purpose flour 1 Tablespoon
  Half and half 2 Cup (32 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Shredded monterey jack cheese 4 Ounce (1 Cup)
  Grated parmesan cheese 2 Tablespoon
  White pepper 1⁄8 Teaspoon
  Ground hot red pepper 1 1⁄4 Pinch
  Frozen peas 10 Ounce, thawed (1 Package)
  Imitation crab meat substitute 8 Ounce, thawed according to directions (From The Freezer, 1 Package)
  Chunk white chicken in water 10 Ounce, drained (Two 5 Ounce Cans)
Directions

1. Cook the linguine in a large pot of boiling water, following the package directions.
2. Meanwhile, saute the garlic in the butter in a medium-size saucepan until golden, about 2 minutes. Remove the saucepan from the heat; discard the garlic.
3. Stir the flour into the butter in the saucepan until smooth. Return the saucepan to the heat. Add the half-and-half and the milk. Bring to boiling, stirring, over medium heat until the mixture is thick and bubbly.
4. Add the Monterey Jack cheese, Parmesan cheese, white pepper and red pepper. Cook over low heat, stirring gently, until the cheese is melted.
5. Stir in the peas, crab meat substitute and chunk chicken. Cook over low heat until the sauce is heated through, about 3 minutes. Toss the sauce with the drained linguine and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Pasta
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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