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Italian Chicken And Pasta

Trusted.Chef's picture
Ingredients
  Olive oil 2 Tablespoon
  Boneless, skinless, chicken breasts 1 Pound, cut into 1-inch pieces
  Fresh mushrooms 6 Ounce, sliced to make 2 cups
  Onion 1 Large, diced to make 1 cup
  Cornstarch 4 Teaspoon
  Tomato juice 2 Cup (32 tbs)
  Dried basil leaves 1⁄4 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Fresh parsley/2 teaspoons dried parsley flakes 2 Tablespoon, snipped
  Cooked linguine 4 Cup (64 tbs), hot (About 8 Ounces Dry)
  Fresh basil leaves 1 Tablespoon, for garnish (Few Leaves)
Directions

MAKING
1. In a large skillet or casserole, heat half the oil over medium-high flame.
2. When hot but not smoking, add the chicken pieces to the skillet, and stir- fry for about 5 minutes until evenly browned and tender.
3. With a slotted spoon remove them onto a platter and keep aside.
4. Add more oil to the skillet and heat.
5. Add the onion and mushrooms and sauté until soft and dry.
6. Blend the cornstarch into the tomato juice.
7. Add to the vegetables in the skillet and stir well.
8. Add basil and pepper and bring the sauce to a boil, stirring constantly, until it thickens.
9. Return the cooked turkey strips to the pan and stir into the sauce.
10. Reduce heat, cover pan and let simmer for 5 minutes, stirring occasionally.
11. Finally stir in parsley when heated through.

SERVING
12. Divide the hot cooked linguine equally among 4 pasta dishes
13. Ladle the chicken, vegetables, and sauce top.
14. Garnish with more parsley and basil if you like.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Dish: 
Noodle
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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