Free Recipe Linguine with Chicken, Garlic And Basil
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Linguine with Chicken, Garlic And Basil Recipe
1/4 c Olive oil; plus
1 tb Olive oil
1/4 c Minced garlic
3/4 lb Linguine
1-1/2 lb Skinless boneless chicken
-breasts; cut into thin
-strips
2 Poblano chiles; seeded, cut
-into matchstick-size strips
3 Plum tomatoes; seeded, diced
1/4 c Thinly sliced fresh basil
4 oz Prosciutto; chopped
2 tb (1/4 stick) butter
1 c Grated Parmesan cheese
Linguine with Chicken, Garlic And Basil Preparation
(adapted from Bon Appetit magazine) Heat 1/4 cup oil in heavy small skillet over medium heat. Add garlic and saute until light golden brown, about 6 minutes. Strain oil into glass measuring cup; reserve garlic. Add enough oil to measuring cup to measure 1/4 cup. Set aside. Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Meanwhile, heat reserved oil in heavy large skillet over medium-high heat. Add chicken and saute 5 minutes. Add poblanos and saute 2 minutes. Add tomatoes, 1/4 cup basil, proscuitto and 2 tablespoons cooked garlic and saute until chicken is cooked through, about 1 minute. Remove from heat. Add butter and stir until just melted. Drain linguine and place in a large bowl. Add chicken mixture and 1/2 cup Parmesan; toss to coat. Season with salt and pepper. Sprinkle with remaining 1/4 cup basil and 2 tablespoons cooked garlic. Serve with remaining Parmesan. Chilehead note: I made this with less chicken (1 pound) and extra poblanos. Leave in the veins and seeds from the poblanos if you want a hotter, spicier dish. This makes 4 really large servings and the leftovers heat up well in the microwave! Enjoy! Posted to CHILE-HEADS DIGEST by Dorothy Sheets <dsheets@ameritech.net> on Jun 05, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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