| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 4 cloves garlic, minced
- 1 whole medium onion, chopped
- Salt and freshly ground black pepper
- 8 boneless, skinless chicken breasts, trimmed and pounded flat
- 1 pound thin linguine
- 1/2 cup olive oil
- 2 tablespoons butter
- 3/4 cups chicken stock
- Three 14.5-ounce cans crushed tomatoes
- 1 tablespoon sugar
- 1/4 cup chopped fresh parsley, plus more for serving
- 1 cup freshly grated Parmesan, plus more if needed
- Basil chiffonade, for serving
- 1/2 cup all-purpose flour
Instructions
- Mix the flour and some salt and pepper together on a large plate. Dredge the flattened chicken breasts in the flour mixture. Set aside.
- Cook the linguine until al dente.
- Heat the olive oil and butter together in a large skillet over medium heat. When the butter is melted and the oil/butter mixture is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side. Remove the chicken breasts from the skillet and set aside.
- Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes. Pour in the stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 minutes.
- Pour in the crushed tomatoes and stir to combine. Add the sugar and more salt and pepper to taste. Allow to cook for 30 minutes.
- Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir.
- Carefully lay the chicken breasts on top of the sauce and completely cover them in the grated Parmesan. Place the lid on the skillet and reduce the heat to low. Allow to simmer until the cheese is melted and the chicken is thoroughly heated. Add more cheese to taste.
- Place the cooked noodles on a plate and cover with the sauce. Place the chicken breasts on top and sprinkle with more parsley and the basil chiffonade. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 860 |
| Total Fat | 30 g |
| Saturated Fat | 9 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 80 g |
| Cholesterol | 220 mg |
| Sodium | 1329 mg |
| Serving Size | 1 of 8 servings |
| Calories | 860 |
| Total Fat | 30 g |
| Saturated Fat | 9 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 80 g |
| Cholesterol | 220 mg |
| Sodium | 1329 mg |
Reviews
I needed a recipe to use up parsley and basil. I did not have high expectations for this recipe, but it was very simple and delicious. I halved the amounts and pounded 3 huge chicken breasts as flat as I could. Served it with half a box of fettucine. Put the pasta in the boiling water when I had about ten minutes left in the cooking process – don’t do it in the order presented here or your cooked pasta will be sitting out for awhile.
I add extra tablespoon of sugar and 2 tablespoons of dark brown sugar! Why not used tomato sauce that already has the basil added. Yum.
great dish
Love this recipe. Made it for dinner tonight for the family. My Italian husband really liked it. Thanks Ree!
cant wait sound so good i usually put a smal thin slice of ham in a cut i make in the chiken brest so good, giv it a try.
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This is absolutely delicious!! My husband and i made it together last night. I did have a few things prepped ahead. We used red wine instead of chicken stock. Didn’t have parsley. Did use fresh, chopped basil in the sauce, about 2 tsp.
8 chicken breasts, are you kidding me!!?? The ones we buy are so huge, we were able to use 2, and cut and pound into 6 serving portions. Maybe in Oklahoma they have tiny chicken breasts!
Makes a lot of sauce. I took some out before adding the chicken, put it in a small freezer bag for another time. The sauce is crazy good!!
Will definitely make this again!! It was just my husband and I, so we have leftovers. 5 star.
I can’t really review this as I haven’t made it yet but I’m going to all I have to do is shop for a few thing’s I normally have on hand (aka tomatoes and pasta and stock I do have white wine I wonder if that would work?) once I make it I’ll give it a proper review and I have mozzarella cheese so I’ll swap that out, we shall see I normally do her recipe’s but the letter but I’m improvising this time
This is so good, and not difficult!
Thank you so much for sharing this delicious Recipe our family loved it!
Elizabeth
Elizabeth