Linguine with Chicken in Sundried Tomato Cream

Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Asiago & Lemon Pork Scaloppini

Ingredients

6 boneless, skinless chicken thighs cut into cubes or slices
6 medium mushrooms, sliced
1 medium onion, cubed
4 cloves garlic, finely minced
4 slices bacon, cut into bits
10 – 15 sundried tomatoes, sliced
2 cups broccoli florets
¼ cup dry white wine
1 ½ c whip cream
Salt & Pepper to taste
1 lb linguine
Fresh grated Parmesan, to garnish

Step by Step Instructions

Step 1

Put a large pot of salted water on for the pasta.

Cut bacon into small bits and fry in a large, heavy skillet over medium heat until almost crisp. Remove bacon from pan and set aside.

Step 2

In the same pan sauté the onions, garlic, and mushrooms for about 5 min, until onions begin to turn translucent. Add chicken and sauté until almost cooked through then add wine and sundried tomatoes.

Bring down the heat and let simmer 5 minutes, then add cream, turn the heat to high and bring to a hard boil for about 7 minutes, until the sauce has thickened by at least 1/3^rd then set the heat to low while you cook the pasta to al dente as per package instructions.

Step 3

When the pasta is almost ready add the broccoli and bacon to the sauce and bring up the heat to medium for a few minutes until the broccoli is bright green and tender crisp. Taste the sauce and adjust seasoning to your preference.

Step 4

When the pasta is al dente drain well and serve into 4 pasta bowls. Share the sauce over the linguine, sprinkle generously with fresh grated parmesan and a crack or two of fresh black pepper, then sit down and enjoy this rich and delicious creation!