Karen's Chicken Spinach Linguine
Yield
4 servingsPrep
20 minCook
20 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
chicken breasts
|
|
| 1 | cup |
all-purpose flour
|
|
| 4 | tablespoons |
ghee (clarified butter)
|
|
| 1 | clove |
garlic
minced |
|
| 2 | tablespoons |
basil
chopped |
|
| 2 | tablespoons |
sundried tomatoes
chopped |
|
| 2 | tablespoons |
pine nuts
|
|
| 4 | ounces |
spinach
chopped |
|
| 4 | tablespoons |
chicken broth
|
|
| 2 | tablespoons |
white wine
dry |
|
| 2 | cups |
heavy whipping cream
|
|
| 1 | cup |
Parmesan cheese
|
|
| 2 | tablespoons |
Parmesan cheese
|
|
| 4 | cups |
pasta, linguine
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
chicken breasts
|
|
| 237 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
ghee (clarified butter)
|
|
| 1 | clove |
garlic
minced |
|
| 3E+1 | ml |
basil
chopped |
|
| 3E+1 | ml |
sundried tomatoes
chopped |
|
| 3E+1 | ml |
pine nuts
|
|
| 115.6 | ml/g |
spinach
chopped |
|
| 6E+1 | ml |
chicken broth
|
|
| 3E+1 | ml |
white wine
dry |
|
| 473 | ml |
heavy whipping cream
|
|
| 237 | ml |
Parmesan cheese
|
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 946 | ml |
pasta, linguine
cooked |
*
|
Directions
In a medium skillet, heat butter on high heat until hot, but not brown.
Add floured chicken strips and sauté 3 minutes on each side, or until light brown and just cooked through (no more than 5 minutes on each side).
Remove from heat and pour off excess butter.
Add garlic, basil, sun-dried tomatoes, pine nuts and spinach.
Return to low heat and toss until spinach wilts.
Deglaze with wine and chicken stock. Bring to a boil. Add whipping cream and 1 cup Parmesan cheese.
Add cooked linguine and toss until hot.
Add salt and pepper to taste.
Divide equally between two bowls.
Top with remaining Parmesan cheese.
