Creamy Chicken Linguine

    Creamy Chicken Linguine


    19 people made this

    A creamy chicken sauce is combined with linguine pasta to create this easy dinner. Ideal served with garlic bread and a white wine.

    Serves: 4 

    • 250g linguine pasta
    • 2 tablespoons butter
    • 3 spring onions, sliced
    • 5 cloves garlic, diced
    • 125g fresh mushrooms, sliced
    • 1 small head broccoli, diced
    • 435ml chicken stock
    • 3 skinless, boneless chicken breast, cut into bite size pieces
    • 65g butter
    • 1/4 cup (30g) plain flour
    • 1 cup (250ml) milk
    • 250g Tasty cheese, cubed
    • 1 pinch salt and ground black pepper, to taste

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine and return to a boil. Cook uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite; about 11 minutes. Drain.
    2. Meanwhile, melt the 2 tablespoons butter in a large saucepan over medium-high heat. Stir in the onions, garlic, mushrooms and broccoli then cook and stir for 5 minutes.
    3. Pour in the chicken stock then cover and simmer until broccoli is just tender. Stir in the chicken and cook until chicken is no longer pink in the centre; about 5 minutes.
    4. While the chicken is cooking melt the butter in a saucepan over medium-low heat. Whisk in the flour then stir until the mixture becomes paste-like and light golden brown; about 5 minutes.
    5. Add the butter-flour mixture to the chicken mixture stirring constantly with a fork to prevent lumps. Pour in the milk stirring constantly until smooth. Reduce heat to medium; simmer for 5 minutes more.
    6. Stir in the cheese then reduce heat to low and continue stirring until cheese is melted. Stir in the linguine. Season to taste with salt and pepper.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate