Linguine with Chicken and Vegetables in a Cream Sauce

4.5
(23)

Moist chicken breasts are served with linguine in a creamy sauce dotted with broccoli, zucchini, and mushrooms.

3
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 tablespoon garlic powder, or to taste

  • ¼ teaspoon poultry seasoning

  • ¼ teaspoon cayenne pepper

  • teaspoon onion powder

  • teaspoon ground black pepper

  • 2 tablespoons butter

  • 4 skinless, boneless chicken breasts

  • ½ cup white wine

  • 1 (16 ounce) package linguine pasta

  • 1 cup chopped broccoli

  • 1 zucchini, cubed

  • ¾ cup sliced fresh mushrooms (Optional)

  • 1 ½ cups heavy cream

  • 1 cup grated Parmesan cheese

  • teaspoon crushed red pepper flakes

  • salt and pepper to taste

Directions

  1. Combine garlic powder, poultry seasoning, cayenne pepper, onion powder, and 1/8 teaspoon pepper in an empty salt shaker. Lightly sprinkle the seasoning mixture over the chicken breasts. Reserve the remaining seasoning mix.

  2. Melt the butter in a large skillet over medium-high heat. Place the chicken breasts in the skillet and cook, covered, for 5 minutes. Pour in the white wine and reduce heat to medium. Continue cooking until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place chicken on a plate and set aside.

  3. While the chicken is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

  4. Bring a pot of lightly salted water to a boil. Add the broccoli, and cook for 1 minute, then drop in the zucchini. Cook uncovered until just tender, about 2 minutes more. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.

  5. Stir the mushrooms into the same skillet used to cook the chicken over medium-high heat. Cook and stir until the mushrooms are tender, 3 to 5 minutes. Reduce heat to medium. Pour the heavy cream into the skillet and bring to a simmer, scraping up any brown bits on the bottom of the skillet. Stir in the Parmesan cheese, red pepper flakes, and remaining seasoning mix. Add the cooked vegetables and linguine; toss. Season with salt and pepper to taste.

Nutrition Facts (per serving)

506 Calories
25g Fat
44g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 506
% Daily Value *
Total Fat 25g 31%
Saturated Fat 14g 72%
Cholesterol 108mg 36%
Sodium 224mg 10%
Total Carbohydrate 44g 16%
Dietary Fiber 3g 11%
Total Sugars 1g
Protein 24g 48%
Vitamin C 15mg 16%
Calcium 168mg 13%
Iron 3mg 15%
Potassium 310mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love