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Sauteed Chicken Cake

Sauteed Chicken Cake recipe image
This hearty skillet dish combines tender saut&# 195;©ed chicken strips and mixed vegetables with al dente linguine. The highlight is a unique, aromatic sauce made from cream cheese and lemon blossom tea, offering a bright, floral citrus note that cuts through the richness of the dish. ItâÂÂs a comforting, home-style meal that balances savory protein with fresh, zesty flavors. Perfect for weeknight dinners or when you want something slightly different than standard pasta dishes. The combination of texturesâÂÂfrom the crisp-tender vegetables to the smooth sauceâÂÂmakes every bite satisfying. Serve immediately while hot for the best experience, garnishing with fresh herbs if desired.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 380.7
Description
This hearty skillet dish combines tender saut&# 195;©ed chicken strips and mixed vegetables with al dente linguine. The highlight is a unique, aromatic sauce made from cream cheese and lemon blossom tea, offering a bright, floral citrus note that cuts through the richness of the dish. ItâÂÂs a comforting, home-style meal that balances savory protein with fresh, zesty flavors. Perfect for weeknight dinners or when you want something slightly different than standard pasta dishes. The combination of texturesâÂÂfrom the crisp-tender vegetables to the smooth sauceâÂÂmakes every bite satisfying. Serve immediately while hot for the best experience, garnishing with fresh herbs if desired.
Ingredients
  • 2 Tbs. olive oil
  • 2 Lemon Blossom tea bag contents
  • 6 Lemon Blossom tea bag contents
Directions
  1. 1
    Cut boneless skinless chicken breasts into thin strips.
  2. 2
    Cook 8 oz linguine according to package instructions; drain and set aside.
  3. 3
    Heat olive oil in a large skillet over medium-high heat.
  4. 4
    Add chicken strips and 16 oz mixed frozen vegetables to the skillet.
  5. 5
    Sauté chicken and vegetables until chicken is cooked through and vegetables are tender, approximately 10-12 minutes.
  6. 6
    In a separate saucepan, combine the contents of 3 Lemon Blossom tea bags, 8 oz cream cheese, and 1/2 cup milk.
  7. 7
    Simmer the sauce mixture on low heat, stirring frequently, until the cream cheese is fully melted and the sauce is smooth.
  8. 8
    Place cooked linguine on a serving platter.
  9. 9
    Top the pasta with the sautéed chicken and vegetable mixture.
  10. 10
    Drizzle the lemon blossom cream sauce over the chicken and pasta.
  11. 11
    Serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 380.7kcal
% Daily Value *
Total Fat 26.1g41%
Saturated Fat 8.8g45%
Cholesterol 95.1mg32%
Sodium 83.5mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 33.6g68%

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

Note

The recipe title mentions "Cake" but the ingredients and directions describe a pasta dish. This has been treated as a pasta skillet meal.

The original directions included a separate recipe for "Lemon Blossom Garlic Sautéed Mushrooms" and a partial recipe for "Lemon Blossom Cheese Cake". These have been excluded as they are distinct recipes not integrated into the main chicken dish instructions.

If the lemon blossom tea flavor is too strong, reduce the amount of tea bag contents by half.

Ensure the cream cheese is at room temperature before making the sauce to help it melt smoothly without lumps.

You can substitute fresh vegetables for the frozen mixed vegetables if preferred.

Keywords: chicken, linguine, pasta, lemon, tea, vegetables, skillet, dinner, cream cheese, savory, easy, weeknight, sauteed, comfort food, floral, citrus, meal, oven-free, family, quick
Read it online: https://www.chefs-mate.com/recipe/sauteed-chicken-cake/