|1.||In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.|
|2.||Meanwhile, cook pasta according to directions on package. Drain.|
|3.||Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.|
|4.||Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.|
Monday, October 15, 2012
Creamy Chicken on Linguine
This looked good, and as I love anything Alfredo-y, I gave it a shot. Truthfully, it's a chicken alfredo. And not my favorite one. Flavor-wise it's ok, just very heavy. Worth a try, but I doubt it'll make it into the regular meal rotation.