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Linguine Pasta

Ingredients
  Chicken breast 2 Pound
  Salt 7 Teaspoon
  Black pepper 2 Teaspoon
  Linguine pasta 1 Pound
  Water 12 Cup (192 tbs)
  Extra virgin olive oil 7 Tablespoon
  Butter 1 Tablespoon
  Shallots 1 Medium, chopped finely
  Garlic 6 Clove (30 gm), sliced
  Cherry tomatoes 16 Small
  Baby spinach 1 Bunch (100 gm)
  White wine 1 Cup (16 tbs)
  Heavy cream 4 Cup (64 tbs)
  Grated parmesan cheese 1 Cup (16 tbs)
  Fresh parsley 1 Tablespoon, finely chopped
Directions

MAKING

1.Boil the water and add 6 teaspoons of salt to it.
2.Add a teaspoon of oil.
3.Drop the pasta and cook for about 13 minutes till the pasta is al dente in texture. Drain and set aside.
4.Season the chicken breasts with salt and pepper on either side.
5.Heat the grill, and place the chicken breasts on the sizzling grill.
6.Grill until they are browned and cooked on both sides.
7.Heat a skillet over medium heat, and pour the extra virgin olive oil in it.
8.Add a tablespoon of butter to it.
9.Drop the chopped shallots and garlic.
10.Season with salt and black pepper and cook for a minute or until the shallots become translucent.
11.Add the cherry tomatoes and the bunch of baby spinach leaves. Cook for 3 minutes.
12.Deglaze the pan with ½ cup of white wine.
13.Let it reduce for 5 minutes.
14.Pour in the heavy cream and let it come to a boil and reduce in volume.
15.Add the parmesan cheese and gently toss the pan to blend the cheese in.

SERVING
16.Place the cooked pasta on a plate. Pour in the sauce on top of the pasta. Place the grilled chicken breasts on top and garnish with finely chopped fresh parsley. Serve warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Saute
Ingredient: 
Linguini
Restriction: 
High Protein, Low Sugar
Cook Time: 
30 Minutes
Servings: 
4

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