There's no need to pan-fry chicken or use a fatty butter-cream sauce for linguine. Instead, lower the calorie and fat content of your pasta dish by cooking chicken in a light marinara sauce with herbs, wine and garlic. This takes just 20 minutes to accomplish, and this method of preparation works especially well when served over a bed of linguine. You'll not only enjoy the fresh taste, you'll also benefit from the vitamins A and C in the tomato-based sauce as well as the zinc, iron and essential B vitamins found in chicken.
Step 1
Heat approximately 2 tablespoons of olive oil in a large skillet over medium-high heat. Cut 2 to 3 boneless and skinless chicken breasts into strips, and add them to the skillet.
Step 2
Add salt and pepper to taste, and cook the chicken in the skillet for about 10 minutes, or until the chicken lightly browns and the inner meat cooks throughout. Flip over the strips of chicken to ensure even cooking on both sides.
Step 3
Stir in 1/4 cup of white wine and 1 to 2 cups of marinara sauce, depending on how much sauce you like with your linguine.
Step 4
Add 1 tablespoon of chopped garlic, 1 teaspoon of oregano and 1 teaspoon of basil to the skillet.
Step 5
Turn the heat down to medium-low or low and allow the chicken to lightly simmer in the sauce for about 5 to 10 minutes.
Step 6
Serve the chicken and sauce over linguine with a little fresh grated Parmesan or Romano cheese on top.
Tips and Warnings
- Try other spice combinations, such as rosemary and crushed red pepper.
- After handling raw chicken, clean all utensils with soap and water, and wipe down all surfaces with antibacterial kitchen spray to prevent bacterial contamination. Also wash your hands.
Things You'll Need
- 2 tablespoons olive oil
- Large skillet
- Knife
- 2 to 3 boneless and skinless chicken breasts
- Salt and pepper to taste
- 1/4 cup white wine
- 1 to 2 cups marinara sauce
- 1 tablespoon chopped garlic
- 1 teaspoon oregano
- 1 teaspoon basil
- Grated Parmesan or Romano cheese (optional)
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