-
-
My review
Chicken Mushroom Linguine
DUST32
"Relatively easy chicken pasta. It is very good though. Very tasty."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 550 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until tender, about 8 minutes. Drain.
- Meanwhile, melt butter in a large skillet over medium heat. Add onion and mushrooms, and cook until tender. Remove the onions and mushrooms from the skillet with a slotted spoon; set aside.
- Add chicken pieces to the pan, and sprinkle with garlic. Cook and stir until evenly browned, and cooked through.
- Whisk the flour and salt into the pan drippings until smooth. Gradually whisk in the chicken broth, and simmer over low heat until slightly thickened. Return the mushrooms and garlic to the pan, and stir in sour cream. Cook until heated through, but do not boil. Serve over linguine pasta.
Nutrition Facts
Per Serving: 550 calories; 19 g fat; 49.2 g carbohydrates; 45.4 g protein; 125 mg cholesterol; 566 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5369 Ratings
-
-
-
-
-
Most helpful positive review
5/3/2004
We enjoyed this. I added some fresh Parmesan to the sauce.
Most helpful critical review
11/15/2005
So many good ingredients...Such a waste! Neither my husband or I liked this one. Maybe it was just us. I felt that the dish needed something.
Most helpful
Most positive
Least positive
Newest
1/4/2005
Was so easy to make and was absolutely delicious! My husband and I love mushrooms and this truly satisfied. I also added some parmesan cheese and had to add the broth earlier to whisk in the flo...
11/15/2005
So many good ingredients...Such a waste! Neither my husband or I liked this one. Maybe it was just us. I felt that the dish needed something.
4/23/2006
Because the recipe just stated mushrooms I used Portabello and the taste was amazing. My only problem with this is that the sauce was too thin. Next time I might try more flour.
12/29/2005
Made this and my Husband and I thought it was good. I had added dijon mustard after the flour and chicken broth had thicken to add a little more flavor. I will definitely make it again but not...
5/14/2005
Only so-so. The sauce tasted mostly of sour cream. I think that if I had added parmesan cheese, like the other reviewers did, it would have been a lot tastier.
1/3/2006
I thought this ok, but my husband must have loved it b/c the next week he asked for me to make it again. It's an easy enough recipe, especially if you have left over chicken.
5/16/2005
VERY good! Not hard to make either. I halved everything except the mushrooms, we really like them. I added some fresh lime juice to the sauce at the end. I thought it sounded good for some r...