Tuesday, November 20, 2007
This was very good & yet it was different from a lot of the things I've cooked, Give it a try!
Chicken & Linguine in Creamy Tomato Sauce
from: Teresa's Week
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, cut into 1/2 inch strips
1 jar (26oz) Ragu Pasta sauce
2 cups water
8 oz linguine
1/2 cup whipping or heavy cream
1 tablespoon fresh basil leaves, chopped In skillet,
heat oil over med heat and brown chicken. Remove chicken and set aside. In same skillet, stir in pasta sauce and water, bring to boil over high heat. Stir in uncooked linguine and return to boil. Reduce to low and simmer covered, stirring occasionally until linguine is tender. Stir in cream and basil. Return chicken to skillet and cook 5min.