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    Chicken Linguini in a White Wine-Butter Sauce

    Monday May 2, 2011
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    This dish was one of the favourites when W came for dinner.  It’s quite simple to make, and how can you go wrong with white wine  and butter, really?

    Amounts are all approximate.  Where not specified, it’s to taste.  I used Sauvignon Blanc for both the marinade and sauce, but use any white wine that you would drink.

    Chicken Linguini in a White Wine- Butter Sauce

    2 boneless, skinless chicken breasts (you can substitute chicken thighs if you prefer dark meat, but they take a little longer to cook)

    Oregano, for chicken marinade

    White wine, for chicken marinade

    Extra virgin olive oil, for chicken marinade

    Fresh basil leaves, torn, for chicken marinade

    4 cloves garlic, chopped, for chicken marinade

    2 medium zucchinis, chopped into bite-size pieces

    1/4 cp – 1/2 cp butter, to cook chicken and zucchini

    Handful linguini, enough for two people (eyeball it)

    Butter, for sauce (I probably used about 2 cps)

    White wine, for sauce (I did this by taste, and probably used about 1/2 cp)

    Salt and pepper, for sauce

    Oregano, for sauce

    Fresh basil leaves, torn, for sauce

    4- 5 garlic cloves, chopped, for sauce (this is a lot of garlic, you may want to lessen the amount for your taste!)

    MARINATE the chicken breasts overnight in the olive oil, wine, garlic, oregano and basil.

    The next three steps should all be going at the same time.

    CUT the chicken into bite size pieces, and cook over medium heat in butter.  After about one minute, add the zucchini and continue cooking until zucchini is tender and chicken is just cooked through.

    Meanwhile, BOIL the linguini in a pot of salted water until al dente, about  8 minutes.  Strain.  You can add a little extra virgin olive oil if desired to keep the noodles from sticking together, but this step is not necessary given that they shouldn’t be sitting in the strainer very long.

    MELT the butter for the sauce over medium heat.  Add the wine, turn the heat to medium high and let it cook 2- 3 minutes.  Add salt and pepper, garlic, and oregano, and adjust amounts according to taste.  Add the basil towards the end of cooking.

    STIR the chicken, zucchini and linguini into the sauce and mix to make sure the sauce coats every piece.

    SERVE with a garnish of whole fresh basil leaves.

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    3 Comments »

    Goodness me that sounds delicious. Like the kind of dish that my husband would go gaga over! :D

    May 3rd, 2011 | 6:00 am

    It is super delish but not something you can eat every day. More of an indulgence!

    May 12th, 2011 | 11:27 am

    [...] Posts Chicken Linguini in a White Wine-Butter SauceDinner with W/ BruschettaGuest Post on Frosting for the CauseDaring Bakers' Meringue Coffee [...]

    May 12th, 2011 | 11:31 am
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