Chicken Linguine with Creamy Mushroom Sauce

    Chicken Linguine with Creamy Mushroom Sauce


    64 people made this

    This is a very simple and delicious pasta sauce and you probably already have all the ingredients in your kitchen. Add a little more flour if you like a thicker sauce.

    Serves: 6 

    • 185g sliced fresh mushrooms
    • 1 onion, chopped
    • 65g butter
    • 1 kg boneless skinless chicken breasts, cut into 3cm pieces
    • 1/4 cup (30g) plain flour
    • 1 teaspoon salt
    • 2 cups (500ml) chicken stock
    • 1 cup sour cream
    • 375g dried linguine pasta
    • 1/2 teaspoon minced garlic
    • 1 pinch ground black pepper to taste

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to a boil. Add linguine and cook until tender, about 8 minutes. Drain.
    2. Meanwhile, melt butter in a large frypan over medium heat. Add onion and mushrooms and cook until tender. Remove the onions and mushrooms from the frypan with a slotted spoon; set aside.
    3. Add chicken pieces to the pan and sprinkle with garlic. Cook and stir until evenly browned and cooked through.
    4. Whisk the flour and salt into the pan drippings until smooth. Gradually whisk in the chicken stock and simmer over low heat until slightly thickened. Return the mushrooms and garlic to the pan and stir in sour cream. Cook until heated through but do not boil. Serve over linguine.

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