Minty Linguine With Grilled Chicken Recipes

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GRILLED CHICKEN LINGUINE



Grilled Chicken Linguine image

My first Zaar recipe! Yummy, easy main course, only 15 minutesish to make! Add vegetables like fresh diced tomato (has to be fresh, canned will run), zucchini, sundried tomato or fresh broccoli if you like (steam and add toward the end--after milk). I would have done it but my DBF *hates* veggies. One idea would be to roast some Mediterranean type vegetables in the oven at 400 degrees for around 20 minutes with olive oil. Toss them into the dish.

Provided by Kikiloveshercop

Categories     Chicken Breast

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 12

1/2 lb linguine (half package, cooked and drained)
3 tablespoons olive oil
1 minced garlic clove
6 ounces precooked grilled chicken breasts, strips in the package (can be found in lunch meat section of the grocery store)
2 cups milk (add a little extra if needed)
3 tablespoons cornstarch (or flour if you don't have cornstarch but I find cornstarch is much better to work with in this case)
1 1/2 tablespoons basil (crushed works best but regular dried is ok)
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon sugar
1/2 teaspoon salt
1 pinch black pepper
1/2 cup fresh grated parmesan cheese (you can now get it in Kraft's canister form, just make sure it's the shreds, not the powder)

Steps:

  • Cook the linguine and set aside.
  • Put 3 tablespoons of olive oil into a large skillet on medium-high heat.
  • Sweat the garlic in the olive oil for a couple minutes.
  • Add the chicken breast strips, cook until warm throughout.
  • Mix 3 tablespoons of cornstarch into the milk until blended.
  • Add the mixture to the skillet and cook for just a minute.
  • Put the the linguine into the skillet, over the sauce and chicken.
  • Sprinkle the basil, red pepper, sugar, salt, and pepper onto the linguine in the skillet.
  • Mix well, toss with grated parmesan and serve.

Nutrition Facts : Calories 1059.8, Fat 41.1, SaturatedFat 13.9, Cholesterol 128.5, Sodium 1153.9, Carbohydrate 110.3, Fiber 4, Sugar 3.4, Protein 59.1

30-MINUTE LEMON BASIL CHICKEN LINGUINE



30-Minute Lemon Basil Chicken Linguine image

This 30-Minute Lemon Basil Chicken Linguine comes together quickly, easily, and tastes fantastic. Lemons and basil make this dish refreshingly light yet flavorful. Add grilled chicken for a gratifying weeknight meal.

Provided by Chew Out Loud

Categories     Dinner     Main

Number Of Ingredients 13

3 boneless (skinless chicken breasts, dried with paper towels)
kosher salt and freshly ground black pepper
8 oz dried linguine
4 TB salted butter
2 1/2 TB flour
1 cup regular chicken broth
1/4 cup freshly squeezed lemon juice
1 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 cup basil leaves (torn or chopped)
1/2 cup freshly shaved parmesan cheese
Note: If you'd like to add veggies (simply boil some spinach or kale leaves along with the pasta during last 2 minutes of cooking.)

Steps:

  • Sprinkle both sides of chicken breasts with a light layer of kosher salt and freshly ground black pepper. Grease and heat outdoor grill or indoor cast iron grill pan. Grill chicken over medium-high heat until just cooked, approx 3-4 min. per side, depending on thickness. Set aside and keep warm.
  • Bring a large pot of salted water to boil. Cook linguine according to package instructions, to al dente. Drain and keep warm.
  • While pasta is cooking, melt butter in a skillet over medium high heat. Add flour and whisk well until combined. Add chicken broth, lemon juice, salt, garlic powder, and black pepper. Bring to a boil. Immediately reduce to simmer for 2-3 min. or until sauce is thickened. Toss sauce with cooked linguine. Slice grilled chicken and toss with linguine. Divide into 4 plates. Sprinkle basil and parmesan onto plates and serve.

Nutrition Facts : Calories 674 kcal, Sugar 2.5 g, Sodium 727.2 mg, Fat 16.6 g, SaturatedFat 9.3 g, Carbohydrate 104.4 g, Fiber 4.1 g, Protein 24.8 g, Cholesterol 54.5 mg, ServingSize 1 serving

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

GRILLED CHICKEN, SAUSAGE, ONIONS AND PEPPERS OVER LINGUINE



Grilled Chicken, Sausage, Onions and Peppers over Linguine image

Grilling brings out the flavors of chicken, sausage and veggies in this delicious dish. Serve the mixture over linguine that's been tossed in pesto for a complete Italian dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 8

16 oz. uncooked linguine
1 (7-oz.) container refrigerated pesto
1 medium green bell pepper, cut into 8 pieces
1 medium red bell pepper, cut into 8 pieces
1 medium onion, cut into wedges
1/2 teaspoon salt
1 1/4 lb. boneless skinless chicken thighs
4 mild Italian sausage links, each cut into thirds

Steps:

  • Heat grill. Cook and drain linguine as directed on package. Return to saucepan. Add pesto; toss to coat. Cover to keep warm. Place bell peppers and onion in grill basket; sprinkle with salt.
  • Place grill basket, chicken and sausage pieces on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until chicken is fork-tender and juices run clear, and sausages are browned and thoroughly cooked, turning chicken and sausages frequently. Stir vegetables several times and cook until browned and tender. Serve chicken, sausage and vegetables mixture over linguini.

Nutrition Facts : Calories 590, Carbohydrate 50 g, Cholesterol 75 mg, Fat 3, Fiber 3 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 serving, Sodium 950 mg, Sugar 4 g

GRILLED CHICKEN AND PASTA



Grilled Chicken and Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 9h15m

Yield 6 servings

Number Of Ingredients 15

Salt
1 pound fettuccine noodles
4 pieces Perfect Grilled Chicken (thawed if frozen), recipe follows
1 cup heavy cream
1 stick salted butter
Freshly ground black pepper
2 cups freshly grated Parmesan
2 cups olive oil
6 tablespoons honey
3 heaping tablespoons Dijon mustard
1 tablespoon salt
2 teaspoons ground thyme
2 teaspoons ground oregano
Juice of 12 lemons
24 boneless, skinless chicken breasts

Steps:

  • Bring a large pot of water to a boil and add salt. Cook the pasta according to the package directions.
  • Cut the Perfect Grilled Chicken into strips. Heat over medium-high heat in a skillet until warmed through.
  • In a saucepan or skillet over low heat, warm the cream and butter. Season with salt and pepper.
  • Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top.
  • Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Top with the chicken slices.
  • Delicious!
  • Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
  • Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
  • Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
  • Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings

GRILLED CHICKEN BREASTS AND LINGUICA



Grilled Chicken Breasts and Linguica image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 7

8 pieces boneless, skinless chicken breasts, 6 to 8 ounces each
Grill seasoning, preferred brand Montreal Seasoning, or salt and coarse pepper, to your taste
1 lemon. juiced
3 tablespoons dry cooking sherry
1/3 cup extra-virgin olive oil
1 1/2 pounds linguica sausages
A handful of chopped flat leaf parsley

Steps:

  • Preheat oven to 375 degrees F. Preheat a grill pan over high heat.
  • Season chicken with grill seasoning or salt and pepper. Combine lemon, sherry and oil in a shallow dish and turn chicken in the mixture to coat evenly. Score chicken 2 minutes on each side on grill. Transfer to a baking dish and set chicken into oven. Roast chicken for 15 minutes. Add linguica to hot grill pan and reduce heat to medium high. Grill 10 minutes to crisp casings and remove from heat. Pile chicken on serving plate and top with parsley. Pile linguica along side chicken and serve.

CHICKEN LEMON LINGUINE



Chicken Lemon Linguine image

Grilled chicken on a bed of linguini with a buttery lemon sauce.

Provided by loafie

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 8

Number Of Ingredients 17

3 tablespoons butter
2 tablespoons olive oil, or more as needed
1 small onion, chopped
2 cloves garlic, minced, or more to taste
2 ½ cups milk
3 cubes chicken bouillon
2 teaspoons dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup cold water
2 tablespoons cornstarch
½ pound seasoned grilled chicken chunks
1 (16 ounce) package linguine pasta
¼ cup lemon juice
3 tablespoons chopped fresh parsley
1 teaspoon lemon zest
½ cup grated Parmesan cheese, or to taste

Steps:

  • Heat butter and olive oil together in a saucepan over medium heat; cook and stir onion and garlic until tender but not browned, about 5 minutes. Add milk, bouillon, oregano, salt, and pepper to onion mixture; bring to a boil. Reduce heat to medium and cook sauce for 5 minutes.
  • Whisk cold water and cornstarch together in a bowl until smooth. Mix cornstarch mixture and chicken into sauce; cook until heated through and thickened, about 5 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Turn heat under saucepan with sauce to low; add lemon juice, parsley, and lemon zest and cook until heated through, 1 to 2 minutes. Add pasta, toss to coat, and transfer to a serving bowl; top with Parmesan cheese.

Nutrition Facts : Calories 400.2 calories, Carbohydrate 48.9 g, Cholesterol 43.5 mg, Fat 14.2 g, Fiber 2.4 g, Protein 20.2 g, SaturatedFat 5.9 g, Sodium 666.1 mg, Sugar 6.1 g

MINTY LINGUINE WITH GRILLED CHICKEN



Minty Linguine with Grilled Chicken image

Grilled chicken breasts "go green" with mint, chives and sweet peas. Served atop linguine, it's a complete meal in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

4 boneless skinless chicken breasts (1 1/4 lb)
1/2 cup olive oil
1 teaspoon garlic-pepper blend
2/3 cup lightly packed fresh mint leaves
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
8 oz uncooked linguine
1 box (9 oz) frozen baby sweet peas
1 cup small fresh mozzarella cheese balls (6 oz)
1/4 cup chopped fresh chives

Steps:

  • Heat gas or charcoal grill. Brush both sides of chicken with 1 tablespoon of the oil; sprinkle with garlic-pepper blend. In blender, place remaining oil, the mint, lemon juice, salt and pepper. Cover; blend until smooth. Set aside.
  • Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from grill to cutting board. Loosely cover; let stand 3 minutes.
  • Meanwhile, cook and drain linguine as directed on package, adding peas during last 3 minutes of cooking time. Toss linguine and peas with reserved mint mixture and the mozzarella; cover to keep warm.
  • Slice chicken crosswise. Place linguine mixture on platter or individual plates; arrange chicken on top. Sprinkle with chives.

Nutrition Facts : Calories 850, Carbohydrate 60 g, Cholesterol 125 mg, Fat 7, Fiber 6 g, Protein 54 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g

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