Creamy White Wine Chicken And Linquine Recipes

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CREAMY CHICKEN IN WHITE WINE SAUCE



Creamy Chicken in White Wine Sauce image

This creamy white wine chicken is incredibly easy to make on a weeknight but good enough for company! It's ready in only 30 minutes for an impressive yet simple meal.

Provided by Natasha Bull

Categories     Main Course

Time 30m

Number Of Ingredients 11

2 large chicken breasts (cut in half lengthwise)
Salt & pepper (to taste)
1/4 teaspoon garlic powder
Flour (for dredging)
1 tablespoon olive oil
3 tablespoons butter (divided)
1/2 cup dry white wine
1/3 cup chicken broth
1 pinch Herbs de Provence ((or Italian seasoning))
1/2 cup heavy/whipping cream
Fresh chopped parsley, for serving (optional)

Steps:

  • Cut your chicken breasts in half lengthwise to make 4 thinner cutlets. Sprinkle them with salt and pepper and garlic powder, then dredge them in flour so they're nicely coated.
  • Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden. Take the chicken out of the pan and set aside (chicken shouldn't be fully cooked yet).
  • Add the wine and chicken broth to the pan and let it bubble for about a minute. Stir to scrape up any bits from the bottom of the pan.
  • Add the remaining butter and the Herbs de Provence to the pan, and continue simmering for another 2 minutes.
  • Add the cream and chicken back into the pan. Reduce the heat to medium and cook for another 5 minutes or until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper as needed and sprinkle with fresh parsley if using.

Nutrition Facts : Calories 371 kcal, Carbohydrate 3 g, Protein 25 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 136 mg, Sodium 291 mg, Sugar 1 g, ServingSize 1 serving

CREAMY WHITE WINE CHICKEN AND LINQUINE



Creamy White Wine Chicken and Linquine image

Make and share this Creamy White Wine Chicken and Linquine recipe from Food.com.

Provided by Michael Kinsel

Categories     Poultry

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

6 large boneless chicken breasts (Can be bone-in, different cooking temperature)
1 cup coarsely chopped green onion
1/4 cup butter
2 (2/3 ounce) packages s Italian salad dressing mix
1 1/2 cups Chardonnay wine
3 (10 3/4 ounce) cans condensed golden mushroom soup
1 cup heavy whipping cream
1 lb linguine

Steps:

  • Preheat oven to 325 degrees F (450 degrees F for bone-in chicken).
  • In a large saucepan, melt butter in low heat. Stir in green onion, dressing mix and chardonnay. Summer for 3-5 minutes.
  • Place chicken in a baking dish and cook in pre-heated oven for 30 minutes.
  • While chicken is baking, mix in golden mushroom soup and heavy cream in saucepan with wine/onion mix Summer on low until thickened.
  • Pour saucepan mixture on top of chicken and cook an additional 30 minutes. Stir mixture and pour over chicken with ladle every 5 minutes.
  • Approximately 20 minutes before chicken is done, bring a large pot of lightly salted water to a boil and add linguine.
  • Drain pasta and remove chicken from oven. Serve chicken and sauce over linguine.
  • Enjoy.

Nutrition Facts : Calories 904.7, Fat 42.4, SaturatedFat 20.2, Cholesterol 177.6, Sodium 1492.9, Carbohydrate 73.2, Fiber 3, Sugar 6.9, Protein 45.6

CREAMY CHICKEN ON LINGUINE



Creamy Chicken on Linguine image

Sliced chicken with a creamy onion sauce layered on linguine. Good reheated the next day, too! Serve with garlic toast or bruschetta!

Provided by B. Filoso

Categories     Main Dish Recipes     Pasta     Chicken

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
2 tablespoons butter
1 clove garlic, minced
6 skinless, boneless chicken breast halves
1 (16 ounce) package linguini pasta
1 onion, chopped
1 cube chicken bouillon, crumbled
½ cup water
1 ¼ cups heavy cream
¾ cup milk
4 green onions, sliced diagonally into 1/2 inch pieces
1 cup grated Parmesan cheese

Steps:

  • In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
  • Meanwhile, cook pasta according to directions on package. Drain.
  • Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
  • Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

Nutrition Facts : Calories 523 calories, Carbohydrate 45.4 g, Cholesterol 114.9 mg, Fat 24.8 g, Fiber 2.3 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 383.4 mg, Sugar 3.8 g

CREAMY WHITE WINE SAUCE AND ITALIAN CHICKEN OVER PASTA



Creamy White Wine Sauce and Italian Chicken over Pasta image

This is a super easy, ultra tasty recipe that calls for white wine, a packet of Italian dressing mix, chicken and pasta. Upon my first time making it, I already had leftover cooked chicken breast, so I made the sauce on the stovetop and let simmer for 20 minutes, chopped the chicken and added it to the sauce and served over pasta. I used 1-1/2 cups of white wine to yield a sauce that was a little more runny, but consistency is a matter of preference. I also used 2 freshly chopped roma tomatoes, rather than the sundried.

Provided by Thumbs

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 -6 chicken breasts
1/3 cup butter
2/3 cup white wine (Sauvignon Blanc works especially well due to the herbaceous character)
10 ounces cream of mushroom soup
4 ounces cream cheese
2 garlic cloves, minced
2 finely chopped green onions
4 ounces dried Italian salad dressing mix
16 ounces pasta, linguine works very well
sun-dried tomatoes or 2 freshly chopped roma tomatoes
parmesan cheese

Steps:

  • Preheat oven to 325 degrees. Melt butter in large pot and stir in package of Italian salad dressing mix and garlic. Next stir in wine, mushroom soup and cream cheese until well-blended. Continue to heat (without boiling) mixture for about 5 minutes, sauce should be creamy and all cream cheese should be melted. Place chicken in single layer in baking dish and pour the above mixture over. Cover and cook for 50-55 minutes. Cook pasta about 15 minutes before chicken is done. Drain pasta and serve chicken and sauce over the linguine. Top with tomatoes, chives and parmesan cheese. Don't forget to save some of the white wine to complement dinner!

Nutrition Facts : Calories 1002, Fat 44.4, SaturatedFat 20.3, Cholesterol 164.7, Sodium 825.2, Carbohydrate 93.1, Fiber 3.9, Sugar 5.6, Protein 48.3

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