Chicken in a White Wine Parmesan Cream Sauce over Linguine

A few years back, long before my blogging days, I threw myself a birthday party. It was a crazy menu, with several different styles of pasta, several types of sauces, and a wonderful chicken dish served over linguine. Oh, and grilled Salmon, two kinds of desserts, a big Italian salad (similar to the one served at Olive Garden), and two types of Italian breads. The bread was served with a choice of butter or seasoned olive oil for dipping.

It was a casual sit-down dinner for twelve in our backyard, and I wanted to make sure that there was something for everyone, with lots variety. Hubby said I was nuts. (No denial here). We did have plenty of food left-over and everyone went home with a goodie-bag of home-cooked Italian foods. More importantly, everyone had their fill and then some.

The beauty of this recipe is that it can easily be doubled or tripled for larger gatherings. Below is the original recipe, designed for four adults.

Chicken in a White Wine Parmesan Cream Sauce over Linguine
Chicken
4 (4 oz) boneless skinless chicken breasts
1/2 cup flour
1/4 tsp pepper
1/2 tsp kosher salt
¼ cup extra virgin olive oil

In a pie plate or shallow dish, combine flour, salt and pepper. Stir with a fork to blend. Dredge chicken, coat the chicken breasts in the flour mixture, shaking off the excess. Lay chicken on a baking rack over a foil lined pan and allow to reset while the skillet heats.

Add oil to a large skillet over medium-high heat. Place chicken in the skillet and cook until golden brown on both sides and cooked through, about 8-10 minutes, turning once mid-way through cooking. Remove chicken from skillet, place on a plate, cover with foil and place in a warm oven until ready to serve.

Linguine
1/2 lb Dry Linguine
Salt, for water

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain, reserving about 1 cup cooking water. Keep pasta warm and set aside.

White Wine Parmesan Cream Sauce
1 scallion, chopped
1 Roma tomato, diced
½ yellow onion, grated
5 garlic cloves, pressed
¼ tsp crushed red pepper flakes
4 Tbsp unsalted butter
½ cup lemon juice
1 cup heavy cream
1 cup white wine
1/4 cup flour
1/2 cup fresh grated Parmesan Cheese
1 cup pasta water, as needed

To the now empty skillet, add 4 tablespoons butter, scallions and garlic. Cook until onions are translucent about 2 minutes.

Add ¼ cup flour to pan and whisk to combine. Add cream, lemon juice, wine, red pepper flakes, salt, pepper and Parmesan cheese. Whisk until is you have a smooth mixture. Add up to 1 cup of pasta water to help create the sauce. Heat through.

To the skillet with the sauce, add cooked pasta, scallions and tomatoes, stir to combine, pulling pasta through the sauce. Transfer saucy pasta to a warm, rimmed serving platter.

Garnish
1 scallion, chopped
1 Roma tomato, dices
3-4 Basil Leaves, torn
½ cup fresh grated Parmesan cheese

Remove chicken from oven, lay over pasta. Sprinkle with scallions, tomatoes, basil and Parmesan Cheese. Serve and enjoy.

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