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This is a delicious, restaurant-quality recipe for Creamy Chicken Linguine, and super easy. It will leave your family fighting for leftovers if there is are any!!!!!!  This creamy linguine pasta is simple enough for a weekday meal but fancy enough for date night.  I absolutely love this recipe.  This recipe can be modified to be a vegetarian dish by simply leaving out the chicken.

Creamy Chicken Linguine

Ingredients (serves 2-4):

• 2 – 4 chicken breasts cut into cubes;
• 1 medium sized red onion chopped;
• Handful of mixed diced peppers;
• 2 tsp. olive oil;
• 1 tsp. ground coriander powder;
• 1/4 tsp. of turmeric powder;
• 250 ml of fresh cream;
• 4 pureed tomatoes; 
• 2 tsp. of red wet masala;
• 2 tsp. of green wet masala;
• Handful of chopped spring onions;
• 1 tbsp. of fresh parsley;
• Salt to taste; and 
• Linguine Pasta. 

PS:  Tsp of chili powder can be used instead of the wet masala’s, just remember to add garlic and ginger if chili powder is used. 

Method:

     Chicken:

• In a frying pan add the olive oil and heat on medium; 
• Fry red onion in a  olive oil, chopped with a handful of mixed chopped peppers;
• Add  spring onion and parsley this brings out the flavours beautifully;
• fry until translucent;
• Add the cubed chicken filets, and cook until done;

     Tomatoes

• Add teaspoon of olive oil to a pot and heat;
• Add tomatoes, teaspoon of red and green masala, and allow to cook until it becomes a arrabiata sauce consistency;
• Boil pasta until al dente;
• Mix sauce and chicken;
• pour in the fresh cream and mix well;

Serve piping hot with a sprinkle of parmesan cheese, and a chilled glass of White or Rosé wine. 

FoodieWhippedSA

Creamy Chicken Linguine

Print Recipe

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 2 – 4 chicken breasts  cut into cubes
• 1 medium red onion chopped
• Handful mixed peppers diced
• 2  tsp olive oil
• 1 tsp ground coriander powder
• 1/4 tsp turmeric powder
• 250 ml fresh cream
• 4 tomatoes pureed
• 2 tsp red wet masala
• 2 tsp green wet masala
• Handful spring onions chopped
• 1 tsp fresh parsley
• salt & pepper to taste
• linguine pasta

Method

 

Chicken

1. In a frying pan add the olive oil and heat on medium
2. Fry red onion in a  olive oil, chopped with a handful of mixed chopped peppers
3. Add  spring onion and parsley this brings out the flavours beautifully
4. Fry until translucent
5. Add the cubed chicken filets, and cook until done

Tomatoes

1. Add teaspoon of olive oil to a pot and heat
2. Add tomatoes, teaspoon of red and green masala, and allow to cook until it becomes a arrabiata sauce consistency
3. Boil pasta until al dente
4. Mix sauce and chicken
5. pour in the fresh cream and mix well

Notes

PS:  Tsp of chili powder can be used instead of the wet masala’s, just remember to add garlic and ginger if chili powder is used. 

Serve piping hot with a sprinkle of parmesan cheese, and a chilled glass of White or Rosé wine. 

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