I found this recipe on the web somewhere. I have searched for it over and over again, but can’t find it again…so I am posting it here so I don’t loose it! 🙂 Hope you enjoy!
Chicken Breasts and Linguine with Creamy Tomato Sauce
4 chicken breasts (boneless and skinless)
1 Tbsp. olive oil
1 Tbsp. butter
1 tsp. salt
1/2. tsp pepper
1/2 tsp paprika
2 or 3 onions, sliced
2 to 3 cloves of garlic, minced
1 can diced tomatoes with juice
1/3 cup heavy cream
1 cup chicken broth
2 tsp. dried basil
1/8 tsp. cayenne pepper (or to taste…I did a couple SMALL pinches.)
6 oz. linguine, broken into thirds
Mix salt, pepper, and paprika, sprinkle on both sides of chicken breasts (I did this as I was putting them in the pan). Melt butter with oil in a large skillet over medium high heat. Brown chicken breasts for 2 to 3 minutes on each side, remove and set aside (my chicken took a little longer they were pretty thick pieces).
Put onions in the pan next; saute until they are translucent. Add garlic, saute briefly before adding next ingredients.
Add tomatoes, cream, chicken broth, basil and cayenne, bring to a boil. Add linguine, pressing to submerge. Put chicken back on top with any juices that have collected in the dish; turn down to a simmer and cover. Cook an additional 15 minutes. Remove chicken, stir and cook until sauce has thickened.
You can increase the onions and linguine, but make sure you increase the chicken broth and cream by 1/4 cup. Enjoy!
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