Chicken and Tomato Linguine

    Recipe Picture:Chicken and Tomato Linguine

    Chicken and Tomato Linguine


    85 people made this

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

    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.
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    Reviews in English (66)


    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 Since I originally made the recipe because I was looking for something healthy I don't want to add anything like butter or cream to give flavor.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)

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