Add chicken, olive oil, 3/4 teaspoon salt, pepper
and garlic to a medium bowl and toss to coat
chicken evenly with oil and seasonings.
Heat a 12-14” skillet over medium-high heat.
Add half of chicken to skillet and brown on all
sides (do not worry if chicken is cooked
through,
it will continue cooking in sauce later).
Remove chicken from skillet and set aside. Cook
the remaining chicken pieces the same way and
also set
aside. Cook the chicken in two batches to
ensure it browns nicely. If you crowd the pan,
the chicken will boil, not brown.
Once you’ve removed the chicken from the
skillet, add spaghetti sauce, water, remaining
3/4 teaspoon of salt and uncooked pasta to the
skillet.
I usually break my linguine in half so that
it’s easier to fit in the skillet and stir but
you don’t have to. Bring skillet to a boil,
stirring continuously
to ensure the pasta doesn’t clump together.
Reduce heat to medium-low, cover and cook for
12-14 minutes, or until pasta is al dente,
stirring occasionally.
Add chicken, cream and basil, increase
temperature to medium and bring skillet to a
simmer. Simmer, uncovered, for 5-7 minutes or
until sauce has
started to thicken. Remove from heat and serve.
You may have to add a few tablespoons of water
to your skillet if the pasta soaks up all of
the sauce. Variances in spaghetti sauces yield
variances in
this step of the recipe.
Originally Submitted
4/26/2016
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