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Garlic Chicken Linguine


"This is a favorite in my house when tomatoes are in bloom. It does come with a lot of prep work but the end result is amazing. Forgive me if its not to your liking, this is the first time I am posting a recipe. I love garlic and this hits the spot. If you like it spicy add some chiles. Serve with crusty bread!"
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40 m servings 497 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer to a serving bowl.
  2. Combine olive oil and garlic in a saucepan over medium heat; cook and stir until fragrant, about 3 minutes. Add tomatoes; cover saucepan and simmer until tomatoes are cooked down into a sauce, 7 to 10 minutes.
  3. Mix chicken, prosciutto, and basil into tomato sauce; cook and stir until chicken is heated through, about 3 minutes. Spoon sauce over pasta and top with Romano cheese.


  • Cook's Note:
  • I always add a tablespoon of olive oil and some salt to the water when cooking the pasta.

Nutrition Facts

Per Serving: 497 calories; 20.2 g fat; 46.7 g carbohydrates; 32.6 g protein; 72 mg cholesterol; 445 mg sodium. Full nutrition

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I followed the recipe but also added plenty of red pepper, Italian seasoning, and black pepper. It makes a delicious dish.

This is a keeper! I love garlic and this recipe showcases it well. Will make again.