Linguini with Grilled Chicken and Wine Sauce

1
Renée **II**

By
@ReneeCooks

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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
25 Min
Cook:
25 Min
Method:
Grill

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)

Step-By-Step

1Brush your chicken with a little olive oil. Season with salt and pepper. Grill until cooked through. Cover with foil and set aside to rest.
2Fill 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.
3In the meantime, heat olive oil and butter in a large skillet over medium-high heat until very hot but not smoking.
4Add mushrooms and garlic; stir until the edges of the mushrooms turn a nice brown color.
5Add flour and stir for two minutes; stir in the vermouth, chicken stock and beef base.
6When the mixture has reduced by half, add the cream.
7Cut 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.
8Add fresh diced tomatoes and fresh basil leaves for garnish. A sprinkling of crumbled Feta is good, too.

About Linguini with Grilled Chicken and Wine Sauce

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: American