This pasta dish is made with boneless, skinless chicken breasts in a sauce of onions and fresh herbs. Serve over whole wheat linguini.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
490 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly-salted water to a boil. Cook the linguine in the boiling water until tender but still firm to the bite, about 11 minutes. Drain, reserving about 3/4 cup of the pasta water. Place the drained pasta in a large bowl.
Step 2
Melt the butter with the olive oil in a large skillet over low heat. Cook the diced onion and white parts of the green onion in the butter and oil for about 10 minutes.
Step 3
Stir the green parts of the green onions, the chicken, thyme, and garlic into the onions and continue cooking until the onions are translucent and the chicken is no longer pink in the center, about 10 minutes more.
Step 4
Stir the reserved pasta water into the mixture and remove from the heat. Season with salt and pepper. Pour the mixture over the drained pasta and toss to coat. Sprinkle the Parmesan cheese over the pasta and stir.
Ingredients
2 tablespoons butter
1 clove garlic, minced
salt and ground black pepper to taste
1 cup grated Parmesan cheese
1 (8 ounce) package linguine pasta
2 tablespoons extra-virgin olive oil
3 sprigs fresh thyme
1 onion, cut into large dice
4 green onions, cut into 1/4-inch pieces, white and green parts separated
2 skinless, boneless chicken breast halves, cut into 1/4-inch pieces
