Linguine With Green Onions Recipes

GREEN ONION CHICKEN WITH LINGUINE RECIPE

Steps:

• Preheat oven to 200° F and stick an oven-safe plate in it.
• Bring a large stockpot of salted water to a boil, getting ready to cook the pasta. This should take 5-10 minutes, giving you time to cook the chicken and ensure that everything finishes around the same time.
• Over medium-low heat get a 10-inch skillet hot and then melt 2 tablespoons of butter.
• Season all sides of your chicken with salt and pepper.
• Add the chicken to the skillet and sauté until cooked, flipping occasionally. This should take a few minutes on each side.
• When your chicken is done, remove your plate from the oven and place the chicken on it. Tent the chicken with aluminum foil to keep warm and set aside.
• Toss the linguine or fettuccine in the boiling salted water. I used linguine, but both pastas will be al dente between 7-10 minutes. I usually take 1-2 minutes off the time the box tells me to make sure I get that perfect al dente texture.
• Place large oven-safe serving bowl into the oven to warm.
• Add minced shallots to the skillet you were just cooking the chicken in and stir around for 1 minute. If you find that your chicken soaked up most of the butter from before, you can add a tablespoon or less of butter to the pan at this step.
• Add chicken stock or broth to the skillet and raise the heat to a boil. Reduce this down to a glaze, takes around 4-5 minutes. I used commercial canned chicken broth.
• Add cream to the glaze and boil until a thicker consistency, stirring occasionally. The sauce will be ideal thickness after about 5 minutes. I may have added a little extra cream at this step, just for the fun of it. The recipe called for whipping cream, but I went on the light side.
• Add your freshly grated Romano cheese and green onions (shallots) to the mixture and stir until the cheese melts and everything blends and thickens.
• Also, for some added flavor, add the juices that have gathered on your chicken plate. Season all of this with a little pepper.
• Once your pasta has finished cooking, transfer it to your heated large serving bowl. Add your remaining 2 tablespoons of butter and mix around until the butter fully melts.
• Place your chicken on top of the pasta and finally pour your sauce mixture over both the chicken and pasta.
• Serve immediately with freshly grated Romano cheese on the side.

CREAMY CHICKEN ON LINGUINE

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.

LINGUINE WITH RED PEPPERS, GREEN ONIONS AND PINE NUTS

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add peppers; sauté until crisp-tender, about 4 minutes. Add green onions and sauté 2 minutes. Transfer vegetable mixture to bowl. Add cream and wine to same skillet and simmer until mixture thickens, about 3 minutes. Mix in cheese and all but 1 cup vegetable mixture. Simmer sauce 2 minutes to blend flavors; season with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.
• Return pasta to pot. Add sauce and toss to coat over medium heat, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on plates. Garnish with reserved 1 cup vegetables. Sprinkle with pine nuts.

GINGER GARLIC LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute the onions, ginger, basil and cayenne in butter for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer., Drain the linguine; add to skillet and toss to coat. Sprinkle with cheese.

GREEN ONION PASTA

Steps:

• Clean the green onions and cut in half and then into 1 inch pieces.
• Heat the spaghetti sauce.
• Heat a small frying pan and add the olive oil and garlic. Cook for just a moment and then add the green onions.
• Toss with the hot pasta, then add the spaghetti sauce and vermouth and toss again. Serve topped with the cheese.

CREAMY SHIITAKE LINGUINE WITH SCALLIONS/ GREEN ONIONS

Steps:

• Cook linguine pasta according to package directions to al dente; drain, reserving some of the pasta water and return to pan to keep warm.
• In a large frying pan, saute mushrooms in butter until they begin to soften.
• Add minced garlic and shallots; sauté an additional 2 minutes.
• Add white wine and simmer until wine is reduced by half.
• Add 1/4 cup of chicken broth, heavy cream, and nutmeg; simmer until sauce thickens.
• Remove from heat; add scallions, lemon juice, salt, and pepper.
• Add drained pasta to sauce; tossing gently to coat the pasta. Add more chicken broth or pasta water if sauce seems too thick. If sauce is still thin, add some (Wondra) flour. (Avoid using parmesan to thicken, as I've found that it interferes with all of the other flavors).
• Place pasta on individual plates by using a long-tined fork, twisting each portion onto a heated plate so that it stands up as high as possible.
• Spoon any mushrooms left in the pan over the top, sprinkle with fresh thyme and drizzle white truffle oil over the top and serve.

LINGUINE WITH FRESH TOMATOES

Steps:

• Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.