Chicken And Broccoli With Linguine

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Servings: 8 Difficulty: Advanced
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A creamy, savory pasta dish featuring tender chicken and crisp-tender broccoli in a rich sun-dried tomato sauce.
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This comforting Italian-inspired dinner brings together tender cubes of chicken and vibrant broccoli florets tossed with linguine. The sauce is a luxurious blend of heavy cream, chicken broth, and sun-dried tomatoes, thickened slightly with cornstarch and brightened with fresh garlic and oregano. It offers a perfect balance of hearty protein and crisp vegetables, making it an ideal weeknight meal. The hint of heat from red pepper flakes adds a subtle kick, while the creamy texture ensures every bite is satisfying. Simple to prepare yet elegant enough for entertaining, this dish delivers home-style comfort with sophisticated flavors.

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Chicken And Broccoli With Linguine

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 49.7

Description

This comforting Italian-inspired dinner brings together tender cubes of chicken and vibrant broccoli florets tossed with linguine. The sauce is a luxurious blend of heavy cream, chicken broth, and sun-dried tomatoes, thickened slightly with cornstarch and brightened with fresh garlic and oregano. It offers a perfect balance of hearty protein and crisp vegetables, making it an ideal weeknight meal. The hint of heat from red pepper flakes adds a subtle kick, while the creamy texture ensures every bite is satisfying. Simple to prepare yet elegant enough for entertaining, this dish delivers home-style comfort with sophisticated flavors.

Ingredients

Directions

  1. Cut boneless, skinless chicken breast halves into 1-inch cubes and sprinkle with freshly ground black pepper.
  2. Soak sun-dried tomatoes in hot water for 10 minutes, then drain.
  3. Cook linguine according to package directions; drain and set aside.
  4. Heat 1 tablespoon of olive oil in a large, heavy non-stick skillet over medium-high heat.
  5. Sauté chicken cubes until just cooked through and no longer pink, about 5 minutes.
  6. Remove chicken from the skillet and set aside.
  7. Add the remaining 1/2 tablespoon olive oil to the skillet.
  8. Stir in chopped onion and sauté until softened but not browned, about 2 minutes.
  9. Add minced garlic, sliced zucchini, and broccoli florets to the skillet.
  10. Pour in 3/4 cup of chicken broth, cover, and simmer for 3-5 minutes until broccoli is crisp-tender.
  11. In a small bowl, whisk oregano and cornstarch into the remaining 3/4 cup chicken broth until smooth.
  12. Stir the broth mixture into the skillet with the vegetables.
  13. Return the chicken to the pan and add the drained sun-dried tomatoes and hot red pepper flakes.
  14. Cook over brisk heat, stirring frequently, until the sauce thickens and becomes bubbly.
  15. Heat heavy cream in the microwave for 30 seconds, then stir it into the skillet.
  16. Season with salt and pepper to taste.
  17. Serve immediately over cooked linguine, garnished with Parmesan cheese if desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 49.7kcal
% Daily Value *
Total Fat 5.6g9%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, broccoli, linguine, pasta, italian, cream, sun-dried tomatoes, dinner, weeknight meal, garlic, zucchini, onion, oregano, protein, vegetables, easy recipe, family dinner, comfort food
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