1 lb chicken breasts, deboned and skinless
2 tbsp olive oil
salt & pepper, to taste
⅓ cup all purpose flour, use extra for coating chicken
4 oz butter, unsalted
3 cups heavy whipping cream
1 ½ cup parmesan, shredded or powdered
2 cloves garlic, minced
1 ½ lbs linguine pasta, cooked and drained
1 tbsp chop parsley
1 cup chicken stock
Coat chicken in flour, salt, and pepper and transfer to a hot skillet with the oil. Add about 2 tbsp butter to the oil.
Cook chicken through for about 3 to 4 minutes on each side.
Remove from heat and set aside in a warm area.
In the same skillet, melt butter and whisk in the remaining flour.
Pour in chicken stock, let it warm. Add cream and garlic.
Bring to a simmer and whisk in parmesan, salt, and pepper until sauce begins to thicken.
Toss pasta with sauce and chicken pieces.
Garnish and serve hot.
Save about a cup of the pasta water. Add about a tablespoon at a time to loosen the sauce if you made it too thick. Add some extra color and texture to this dish by adding some veggies. Cooked spinach or mushrooms are good additions to this creamy dish as they have distinct flavors that can complement the creamy richness of this pasta dish.
Sugar: 6g
:
Calcium: 611mg
Calories: 1850kcal
Carbohydrates: 144g
Cholesterol: 405mg
Fat: 112g
Fiber: 6g
Iron: 4mg
Potassium: 1041mg
Protein: 66g
Saturated Fat: 64g
Sodium: 900mg
Vitamin A: 3744IU
Vitamin C: 4mg
