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Karen's Chicken Spinach Linguine

A home-style Karen's Chicken Spinach Linguine made with Boneless Skinless Chicken, All Purpose Flour, Clarified Butter, Garlic Minced, and Sun Dried Tomatoes Coarsely Chopped. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 lb
• 1 cup
• 4 tbsp
• 1 clove
• 2 tbsp
• 4 tbsp
• 2 cup
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   In a medium skillet, heat butter on high heat until hot, but not brown.

2. 2

   Add floured chicken strips and saute 3 minutes on each side, or until light brown and just cooked through (no more than 5 minutes on each side).

3. 3

   Remove from heat and pour off excess butter.

4. 4

   Add garlic, basil, sun-dried tomatoes, pine nuts and spinach.

5. 5

   Return to low heat and toss until spinach wilts.

6. 6

   Deglaze with wine and chicken stock.

7. 7

   Bring to a boil.

8. 8

   Add whipping cream and 1 cup Parmesan cheese.

9. 9

   Add cooked linguine and toss until hot.

10. 10

    Add salt and pepper to taste.

11. 11

    Divide equally between two bowls.

12. 12

    Top with remaining Parmesan cheese.