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Ingredients (serves 3-4):
- 8-10 oz. linguine
- 2-3 medium skinless, boneless chicken breasts, seasoned with salt and pepper
- 8 oz. fresh mushrooms, sliced
Pasta Sauce
- 1/2 cup extra virgin olive oil plus 3 Tbsp.
- 3 Tbsp. butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- Large pinch of red pepper flakes (optional)
- 1/4 cup flat leaf parsley, chopped
- 1 Tbsp. rosemary leaves, finely chopped
- Parmesan cheese
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1 Boil water in Gourmet d' Expert® Electric Skillet on High setting and cook linguine al dente (about 5 minutes) or according to package directions. Drain and toss with 1 Tbsp. olive oil and set aside. |
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2 Wash chicken, pat dry and season with salt and pepper. Heat 2 Tbsp. oil on HIGH, add chicken and brown on both sides. Lower heat to 280°F, cover and cook through, about 5 minutes. Remove chicken, allow to cool and cut into 1/4 inch slices. |
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3 Add mushrooms to remaining juices in pan and cook for 1 minute at about 400°F. Remove and set aside. |
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4 To make pasta sauce, heat butter, 1/2 cup olive oil, and garlic at Medium-High (360°F). Cook until slightly golden. Add wine and cook 3-4 minutes. Add remaining ingredients, except for parmesan cheese. Cover and simmer for about 15 minutes. |
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5 Add cooked pasta, chicken slices, and mushrooms to sauce and mix thoroughly. Serve with grated parmesan cheese. |
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