linguini with grilled chicken and wine sauce

Name: Linguini with Grilled Chicken and Wine Sauce
Prep time: 25 min
Cook time: 25 min
Yield: 4
Cuisine: American
Ingredients: - 1 lb. regular or whole-wheat linguine; - 3 boneless chicken breasts; - salt & pepper; - 8 oz. button mushrooms, sliced; - 3 cloves garlic, minced; - 3 tbsp. butter; - 2 tbsp. extra virgin olive oil; - 5 tbsp. all-purpose flour; - 1 cup white vermouth; - 1 cup chicken broth; - 1 tsp. beef soup base; - ¼ cup evaporated milk; - 4 tbsp. freshly minced parsley; - 1 roma tomato, seeded and diced; - basil leaves (optional); - crumbled feta (optional)

review

Private Recipe by

Renée G.

@SeasonwithAuthority

Uptown, AR

This dish is a perfect family meal and delicious enough to impress guests. The addition of the beef soup base, lends a hearty depth of flavor. Other pasta can be used if you choose, as well as steamed broccoli, cauliflower, asparagus, green beans…countless other additions just kick it up an extra notch or three. Just use your imagination and bon appétit.

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yield 4 serving(s)

prep time 25 Min

cook time 25 Min

method Grill

Ingredients For linguini with grilled chicken and wine sauce

1 lb. regular or whole-wheat linguine
3 boneless chicken breasts
salt & pepper
8 oz. button mushrooms, sliced
3 cloves garlic, minced
3 tbsp. butter
2 tbsp. extra virgin olive oil
5 tbsp. all-purpose flour
1 cup white vermouth
1 cup chicken broth
1 tsp. beef soup base
¼ cup evaporated milk
4 tbsp. freshly minced parsley
1 roma tomato, seeded and diced
basil leaves (optional)
crumbled feta (optional)

How To Make linguini with grilled chicken and wine sauce

1
Brush your chicken with a little olive oil. Season with salt and pepper. Grill until cooked through. Cover with foil and set aside to rest.

2
Fill a large pan with water. Add a teaspoon of olive oil and a ½ teaspoon salt. Bring to a boil. Add pasta and cook until al dente.
3
In the meantime, heat olive oil and butter in a large skillet over medium-high heat until very hot but not smoking.
4
Add mushrooms and garlic; stir until the edges of the mushrooms turn a nice brown color.
5
Add flour and stir for two minutes; stir in the vermouth, chicken stock and beef base.
6
When the mixture has reduced by half, add the cream.
7
Cut the chicken into 1-inch pieces. Add to the sauce. Lower the heat to medium-low and continue to cook for an additional about 5 to 6 minutes.
8
Add fresh diced tomatoes and fresh basil leaves for garnish. A sprinkling of crumbled Feta is good, too.
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