Minty Linguine With Grilled Chicken Recipes

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LINGUINE WITH CHICKEN, GARLIC AND BASIL



Linguine With Chicken, Garlic and Basil image

This dish is rather spicy with 2 poblano chilies, so if you don't like spicy, halve the peppers. From the Presidio Grill in Tucsan, AZ.

Provided by lazyme

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
1 tablespoon olive oil
4 tablespoons garlic, minced
3/4 lb linguine
1 1/2 lbs boneless skinless chicken breasts, cut in strips
2 poblano peppers, seeded, julienned
3 plum tomatoes, seeded and diced
1/2 cup fresh basil, thinly sliced
4 ounces prosciutto, chopped
2 tablespoons butter
1 cup parmesan cheese, grated, divided

Steps:

  • Heat 1/4 cup oil in heavy small skillet over medium heat.
  • Add garlic and saute until light golden brown, about 6 minutes.
  • Strain oil into glass measuring cup; reserve garlic.
  • Add enough oil to measuring cup to measure 1/4 cup.
  • Set aside.
  • Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat reserved oil in heavy large skillet over medium-high heat.
  • Add chicken and saute 5 minutes.
  • Add poblanos and saute 2 minutes.
  • Add tomatoes, 1/4 cup basil, prosciutto and 2 tablespoons cooked garlic and saute until chicken is cooked through, about 1 minute.
  • Remove from heat.
  • Add butter and stir just until melted.
  • Drain linguine and place in large bowl.
  • Add chicken mixture and 1/2 cup Parmesan; toss to coat.
  • Season with salt and pepper.
  • Sprinkle with remaining 1/4 cup basil and 2 tablespoons cooked garlic.
  • Serve with remaining Parmesan.

Nutrition Facts : Calories 865.1, Fat 36.4, SaturatedFat 11.6, Cholesterol 146.2, Sodium 643.5, Carbohydrate 74, Fiber 5.4, Sugar 3.8, Protein 59.1

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

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

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

GRILLED CHICKEN LEGS WITH MINT-ORANGE SAUCE



Grilled Chicken Legs With Mint-Orange Sauce image

I found this recipe in an old Eating Well magazine, and made a few modifications. It was a big summer dinner hit

Provided by SaffronMeSilly

Categories     Chicken Thigh & Leg

Time 30m

Yield 8 chicken legs, 4-6 serving(s)

Number Of Ingredients 12

8 chicken legs
1 tablespoon olive oil
1/2 teaspoon basil
1/2 teaspoon tarragon
1/2 teaspoon parsley
1 teaspoon grated orange peel
1/4 cup orange juice
3 tablespoons honey
1 tablespoon vinegar, plus
1 teaspoon vinegar
1 teaspoon cornstarch
1/4 cup chopped of fresh mint (or 2 tsp dried mint)

Steps:

  • In a large ziplock bag, coat chicken legs with oil, basil, tarragon, and parsley. Shake well to coat chicken.
  • Preheat grill to 400 (or medium-low heat). Cook chicken for 15 to 20 minutes or until cooked through. (note that if the chicken was frozen, there will be some blood left in the meat even if it is completely cooked). Turn the chicken legs several times to make sure it cooks evenly.
  • In a small sauce pan combine orange peel, orange juice, honey, and 1 tbsp vinegar. Bring to boiling, whisking constantly (note that that spraying a tablespoon with cooking spray will make the honey slide off easier).
  • Meanwhile, combine cornstarch and 1 tsp vinegar in a small bowl.
  • Once orange mixture is boiling, add cornstarch mixture, and continue to stir until mixture thickens.
  • Remove from heat and stir in mint.
  • Serve chicken with mint-orange dipping sauce on the side.

Nutrition Facts : Calories 716.5, Fat 44, SaturatedFat 11.9, Cholesterol 277.2, Sodium 266.8, Carbohydrate 15.9, Fiber 0.5, Sugar 14.2, Protein 61

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

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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