Chicken Linguine with Creamy Mushroom Sauce

    Chicken Linguine with Creamy Mushroom Sauce

    (67)
    18saves
    30min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (67)

    Reviews in English (67)

    by
    25

    We enjoyed this. I added some fresh Parmesan to the sauce.  -  03 May 2004  (Review from Allrecipes USA and Canada)

    by
    22

    So many good ingredients...Such a waste! Neither my husband or I liked this one. Maybe it was just us. I felt that the dish needed something.  -  15 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    22

    Was so easy to make and was absolutely delicious! My husband and I love mushrooms and this truly satisfied. I also added some parmesan cheese and had to add the broth earlier to whisk in the flour. Will make this again!!  -  04 Jan 2005  (Review from Allrecipes USA and Canada)

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