Tuscan Chicken Pasta
Tuscan Chicken Pasta
This chicken recipe is tasty with a side of garlic buttery pasta. It is best eaten with grilled chicken but you can use leftover roasted chicken or supermarket rotisserie chicken can also work for the recipe.This recipe is by Bill Daley and was originally published in the Chicago Tribune.
Prep Time
15
minutes
Cook Time
20
minutes
Servings
4
Total time: 35 minutes
Ingredients
- 1 pound linguine pasta
- 1/2 cup olive oil
- 1 pound grilled chicken, sliced
- 2 cup bruschetta tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup garlic butter
- 1/2 cup grated asiago cheese
- 8 fresh basil leaves
- 2 cup tomatoes, diced
- 2 tablespoon balsamic vinegar
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 2 garlic cloves, chopped
- 2 tablespoon olive oil
- 4 fresh basil leaves, thinly sliced
- 1/2 pound butter, softened
- 1/2 pound margarine, softened
- 1 head roasted garlic cloves, pureed
- 8 cloves garlic, minced
- 4 sprigs parsley, chopped
- 2 teaspoon salt
- 1/4 teaspoon white pepper
Directions
- Cook pasta in a large stockpot of well-salted boiling water until al dente; drain.
- Meanwhile, heat the oil in a large skillet over medium-high heat.
- Cook chicken, 30 seconds to 1 minute.
- Add tomatoes, salt and pepper.
- Cook, 1 minute.
- Stir cooked pasta into the chicken mixture.
- Swirl in garlic butter.
- Serve sprinkled with Asiago cheese and garnished with basil leaves.
- Mix all ingredients together in a bowl.
- Cover, refrigerate until ready to use.
- Place butter and margarine in the bowl of a stand mixer.
- Using the paddle attachment on medium speed, mix until completely soft and smooth.
- Add the remaining ingredients; mix until blended.
- Stop as necessary to scrape down the sides of the bowl to ensure even blending.