Ingredients - 12 ounces Linguine
- 1 tablespoon Olive Oil
- 4 Boneless Skinless Chicken Thighs, about 16 ounces, cut in bite size pieces
- 3 cloves Garlic, chopped
- 1 tablespoon Dried Italian Herbs
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Butter
- 1 tablespoon All-Purpose Flour
- 1 1/2 cups Low Sodium Chicken Broth
- 1/2 cup Half and Half
- Fresh Parsley, or basil, for garnish
Directions - Cook linguine in a large pot of boiling water.
- Drain and keep warm. Reserve 1/4 cup of the pasta water.
- In a large frying pan, heat oil on medium heat. Add chicken and garlic.
- Sprinkle on seasoning, salt and pepper. Cook for about 7 to 10 minutes or until no longer pink.
- Remove chicken from pan and reserve on plate. Add butter to pan, then flour once the butter is melted. Use a whisk to mix together.
- Add chicken broth and half and half. Reduce heat to low.
- Continue to use whisk for a few minutes until mixture is smooth.
- Put chicken back to the pan once sauce comes to a simmer.
- Add pasta and reserved pasta water.
- Cook for another few minutes or until sauce has thickened and dish is creamy.
- Garnish with parsley or basil before serving.
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