Ingredients
-
1 lb spinach linguine or 1 lb regular linguine
-
4 boneless skinless chicken breasts
-
1 teaspoon olive oil
-
1/2 cup butter, divided
-
3 cloves garlic, minced
-
1 cup sliced fresh mushrooms
-
2 cups half-and-half
-
1/4 teaspoon white pepper, to taste
-
1 cup grated parmesan cheese
-
1/2 cup pesto sauce
-
1/4-1/2 cup romano cheese or 1/4-1/2 cup extra parmesan cheese, grated,for garnish
-
fresh ground black pepper, for garnish
-
1 whole shallot, minced
-
2 tablespoons chopped sun-dried tomatoes, reconstituted in warm water (measurement before reconstituting)
Instructions
- Cook linguini according to package directions.
- Drain and set aside.
- In a large skillet, melt 2 teaspoons of the butter together with the olive oil over medium heat.
- Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side.
- Remove from pan and cut into 1/2-inch cubes; set aside.
- Pour out drippings from pan, but do not wipe it out.
- In the pan you cooked the chicken in, melt remaining butter over medium heat.
- Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 5 minutes, then stir in half and half and season with pepper.
- Cook 6 to 8 minutes, stirring frequently.
- Stir the Parmesan into the creamy mixture, stirring until well mixed.
- Stir in the pesto, and cook for about 5 minutes, until thickened.
- Stir in the chicken cubes and cook until heated through, about 5 minutes.
- Re-heat the linguini (either in boiling water or microwave) and serve chicken and sauce over the hot pasta.
- Garnish with grated Romano and freshly ground black pepper.
- Makes 4 to 6 servings.