Ingredients
-
4 pieces boneless skinless chicken breasts
-
2 ounces olive oil
-
2 tablespoons chopped green onions
-
1/2 cup red onion, sliced
-
1 cup sliced mushrooms
-
1 tablespoon chopped fresh garlic
-
2 tablespoons chopped parsley
-
1/4 teaspoon crushed red pepper flakes
-
1/4 teaspoon black pepper
-
1/2 teaspoon salt
-
1/2 cup butter, divided
-
1/4 cup fresh lemon juice
-
1/2 cup dry white wine
-
1 lb uncooked linguine
-
seasoned flour (for dusting)
-
-
1 cup flour
-
1/4 teaspoon pepper
-
1/2 cup small diced tomato
Instructions
- Heat oil in large saute' pan.
- Dust chicken in seasoned flour.
- Cook chicken on both sides until golden brown and internal temperature reaches 165 degrees.
- Remove chicken from pan and set aside.
- Add 2 Tbsp butter to pan.
- Add green onion, diced tomato, red onion, mushrooms, garlic, chopped parsley, crushed red pepper, black pepper and salt to pan.
- Let saute' for three minutes, stirring constantly.
- Add chicken back to pan.
- Add white wine, lemon juice and the remainder of the butter.
- Allow to come to a boil.
- Cook pasta according to directions.
- Add drained cook pasta to the pan and toss together and serve.