Spicy Chicken Linguine
"I like this spicy so I usually add more red pepper, if you don't like spicy stuff, replace the red pepper with black pepper, or leave it out (but it won't be as good). This is another great recipe from the Chicago Tribune Good Eating section."
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 1 onion, thinly sliced
- 1⁄4 cup nonfat sour cream or 1/4 cup light sour cream
- 1 cup chicken broth, boiled down to 1/2 cup
- 3 cloves garlic, chopped
- 1 tablespoon dried basil or 2 teaspoons Italian herb seasoning
- 1⁄2 teaspoon crushed red pepper flakes
- 4 boneless skinless chicken breast halves
- 1 (10 ounce) box frozen chopped spinach, thawed,squeezed gently
- 1⁄2 lb dried linguine or 1/2 lb spaghetti
- 3⁄4 cup freshly grated parmesan cheese (please don't use the stuff in the green container!)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
directions
- Heat oven to 350°F.
- Place butter in a 13x9 inch baking pan; place in oven to melt.
- Place onions in baking pan; toss in butter.
- Roast 10 minutes.
- Whisk in sour cream, concentrated chicken broth, garlic, basil and crushed red pepper.
- Place chicken evenly in the pan; spoon onions and broth mixture over each breast half.
- Season with salt and black pepper.
- Cover pan with foil; bake until chicken is almost done, about 20 minutes.
- Meanwhile, cook linguine according to package directions until just tender, drain.
- Transfer chicken to a plate.
- Add the spinach, linguine, parmesan, salt and pepper to the sauce; toss well.
- Place chicken on top of pasta-spinach mixture.
- Bake, uncovered, to heat through, about 10 minutes.
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Reviews
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I used all the ingredients in the recipe with the addition of using 1/2 parmesan and 1/2 romano cheese. I did cut up the chicken to bite sized pieces and I used spinach out of my garden instead of frozen. This got thumbs up from everyone, I note we did all take bites of this and another bite of cantaloupe to cool the mouth down. It was creamy, cheesy and spicy. We loved it! I think next time I will halve the amount of red pepper so we can eat it on its own. Thanks for the excellent recipe! -
Definitley 5 stars for getting hubby and the boys to give me compliments on dinner! I left out the red pepper and instead of spinach used some sauteed mushrooms. Sorry about all the substitutions but this recipe sounded so good I had to try it... And I'm really glad I did! -
Fabulous! Followed recipe exactly except I used penne & baked in 2 different pans - one with red pepper for hubby & me and one without red pepper for the kids. Everybody gobbled it up! -
Very good! I had to sub Romano cheese for Parmesan but it is sooo good. Will be making this again!! Thanks for a really tasty recipe!!
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Awesome! My husband had seconds and commented that it was really good, that says A LOT, trust me! I put a whole teaspoon of the red pepper flakes in and used both basil and italian herb seasoning. It turned out SO good! It was spicy but also had a great flavor and the chicken was moist. I liked that the sauce wasn't creamy but coated the pasta so well. I will make this agian many times. Thank you! (edited to say: I omited the spinach, as my husband won't eat spinach)
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Tweaks
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Definitley 5 stars for getting hubby and the boys to give me compliments on dinner! I left out the red pepper and instead of spinach used some sauteed mushrooms. Sorry about all the substitutions but this recipe sounded so good I had to try it... And I'm really glad I did!
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin