Simply Italiano - Day 4 of 5

Thursday, April 5, 2012

Everyday this, this is what I live for!  haha...okay, but seriously, I came across to a simliar recipe just before I got this book, made it and HATED it.  It's amazing how the littlest things can make or break a dish.  I was hesitant to making this dish when I came across it in this book.  But I gave it a shot and its now one of my favorites.  It's rich and creamy, but at the right level...not too much!  Now, the key to this dish is to choose your favorite red pasta sauce.  Some people love Ragu, others like Newman's, Barilla, the list can go on and on...but choose YOUR favorite.  You won't be happy with it if you don't.  Mine happens to be a large can of Hunt's garlic and herb sauce, add one small can of Contadina tomato paste and different seasonings like garlic powder, basil, italian seasoning, etc.  Whatever fits your taste.  Anyway, lets get to the pasta making!  So...grab your aprons and hold on to your chef hats!  We're gunna get cookin' up something good :)

Chicken & Linguine in Creamy Tomato Sauce

1 tbs olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2 inch strips
1 jar(1 pound 10 ounces) of your favorite red pasta sauce
2 cups water
8 ounces uncooked linguine pasta
1/2 cup whipping or heavy cream
1 tbs chopped fresh bail leaves or 1/2 tsp dried bail leaves, crushed

In 12 inch skillet, heat olive oil over medium heat and brown chicken.  Remove chicken and set aside.

In same skillet, stir in pasta sauce and water.  Bring to a boil over high heat.  Stir in uncooked linguine and return to a boil.  Reduce heat to low and simmer covered, stirring occasionally, 15 minutes or until tender.

Stir in cream and basil.  Return chicken to skillet and cook 5 minutes or until chicken is thoroughly cooked.

Makes 4 servings

Recipe from " Incredibly Easy Italian" book


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