Chicken Spinach Linguine Recipe

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Chicken Spinach Linguine

Natasha Preston


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30 Min
35 Min
Stove Top


1/2 lb
chicken breasts, boneless and skinless
1 c
all purpose flour
4 Tbsp
butter, clarified
garlic clove, minced
2 Tbsp
basil, fresh chopped
2 Tbsp
sundried tomatoes, softened and chopped
2 Tbsp
pine nuts
4 oz
spinach, fresh and chopped
4 Tbsp
chicken stock
2 Tbsp
white wine, dry
2 c
whipping cream
1 c
parmesan cheese, grated
2 Tbsp
parmesan cheese, grated
4 c
linguine, cooked
"just a pinch" of salt
"just a pinch" of pepper


1Cut chicken into 1/2-inch strips. Flour liberally.

2In a medium skillet, heat butter on high heat until hot, but not brown.

3Add floured chicken strips and saute 3 minutes on each side, or until light brown and just cooked through (no more than 5 minutes on each side).

4Remove from heat and pour off excess butter.

5Add garlic, basil, sun-dried tomatoes, pine nuts and spinach.

6Return to low heat and toss until spinach wilts.

7Deglaze with wine and chicken stock.

8Bring to a boil.

9Add whipping cream and 1 cup parmesan cheese.

10Add cooked linguine and toss until hot.

11Add salt and pepper to taste.

12Divide equally between two bowls.

13Top with remaining parmesan cheese.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy