Chicken Breast And Linguine In White Wine Sauce
A flavorful chicken and linguine dish in a creamy white wine sauce with bell peppers and herbs, perfect for a comforting yet elegant meal for any occasion.
Ingredients
- 2 to 3 boneless, skinless chicken breasts ⓘ
- 1 large white onion ⓘ
- 1/2 large green bell pepper
- 1/2 large red bell pepper ⓘ
- 4 to 6 garlic cloves ⓘ
- 1 stick butter
- 1/2 cup light cream ⓘ
- 1 cup white wine ⓘ
- 1 tablespoon Italian seasoning ⓘ
- 1 tablespoon lemon juice ⓘ
- 1 tablespoon cornstarch ⓘ
- 1 1/2 tablespoons parsley flakes
- Linguine (enough to serve six, cooked until soft) ⓘ
Instructions
- In a large skillet, melt butter; add crushed garlic and sauté until soft.
- Add diced onion and bell peppers (red and green); sauté until soft.
- Add halved chicken breasts and sauté over medium-high heat until almost done, about fifteen minutes.
- Add white wine, Italian seasoning, lemon juice (if using), and parsley flakes; cover and continue to heat over medium to low heat until chicken is cooked through.
- Add light cream, cover, and continue to heat until sauce is creamy and well combined.
- If needed, mix cornstarch with about 1 1/2 tablespoons water and stir into sauce for thickening.
- Remove chicken and place on a plate.
- Pour sauce over drained cooked linguine and mix well.
- Serve linguine on the side, garnished with grated Parmesan cheese if desired.
Tips & Substitutions
For extra flavor, consider marinating the chicken breasts in lemon juice and Italian seasoning for an hour before cooking. If you're short on time, pre-cooked linguine can be a real time-saver. To make this dish lighter, substitute the light cream with a mix of Greek yogurt and chicken broth. This recipe pairs beautifully with Tastes Great Grilled Chicken for a complete Italian feast.
Serving Suggestions
Serve the linguine topped with the creamy sauce and chicken on the side for a beautiful presentation. Garnish with freshly grated Parmesan cheese and a sprinkle of parsley for added flavor. This dish pairs well with a simple green salad or garlic bread, making it a fulfilling meal. For more comforting dishes, consider browsing through Italian recipes.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the chicken and linguine in a skillet over low heat, adding a splash of white wine or chicken broth to help loosen the sauce. Heat gently until warmed through to avoid drying out the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breast And Linguine In White Wine Sauce contains roughly 172 calories, with 5g protein, 30g carbohydrates, and 3g fat. It is an excellent source of vitamin C (92% of the Daily Value), and a good source of protein and dietary fiber.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's best to thaw them in the refrigerator overnight for even cooking. If you're short on time, you can cook them from frozen, but increase the cooking time and ensure they reach an internal temperature of 165°F.
What can I substitute for white wine in the sauce?
If you prefer not to use white wine, you can substitute it with chicken broth or a mixture of apple cider vinegar and water. This will maintain the dish's moisture and flavor without the alcohol content.
How can I make the sauce spicier?
To add some heat to the sauce, consider incorporating red pepper flakes while sautéing the vegetables. Alternatively, a dash of hot sauce or a finely chopped jalapeño can elevate the spice level to your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).