Chicken and Tomato Linguine

    45 minutes

    Chicken breast pieces are fried up with mushrooms, tomatoes onions and garlic in this easy chicken pasta dish. Makes a great weeknight dinner.

    85 people made this

    Serves: 4 

    • 500g uncooked linguine
    • 2 teaspoons vegetable oil
    • 1 1/2 cups fresh sliced mushrooms
    • 1/2 cup chopped onion
    • 1 clove garlic, minced
    • 500g skinless, boneless chicken breast halves - cut into 2 cm pieces
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon ground black pepper
    • 2 cups chopped tomatoes
    • 1/4 cup grated Parmesan cheese

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Cook pasta in about 4 litres of boiling salted water until al dente. Drain.
    2. Meanwhile, heat oil in a large nonstick frypan over medium high heat until hot. Add mushrooms, onions, and garlic; saute 2 minutes. Add chicken, salt, basil, and pepper; saute 5 minutes, or until chicken is done. Add chopped tomato, and saute an additional 2 minutes.
    3. Serve chicken herb sauce over pasta. Sprinkle with Parmesan cheese.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (69)


    I just cooked this for my family and in all honesty i found it to be average at best. The sauce was bland and the tomatoes were too overpowering according to my fiance. I cant really recommend this recipe.  -  05 Aug 2010


    This has become one of my favorite and best tasting recipes of this sort. However, some modifications were made as the original turned out to be a bit bland for my taste. I doubled the garlic, salt, pepper, and basil (and used fresh basil); also I increased the tomato and olive oil portions by 1/2. It turned out to be a mouth-watering flavorful diverse dish--highly recommended.  -  12 Jul 2007  (Review from Allrecipes USA and Canada)


    This is a hard recipe to rate. It has great potential, but as is lacks something. To correct the sauce issue I added about 1/2 cup of chicken stock. There was plenty of sauce. The recipe didn't have much taste though. Since I originally made the recipe because I was looking for something healthy I don't want to add anything like butter or cream to give flavor. I think I may try this again replacing the stock with wine. I did use fresh roma tomatoes too and the lack of flavor may have been because it is still early in the season for tomatoes. Because I am struggling to find heathy recipes I will try this one again. It deserves the chance since it is a good base.  -  21 Mar 2004  (Review from Allrecipes USA and Canada)