Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts
- 8 ounces linguine pasta
- 8 ounces cream of mushroom soup
- 8 ounces cream of chicken soup
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet and sear chicken for 3-4 minutes per side, or until golden brown. Transfer chicken to a baking dish.
- Cook linguine pasta according to package instructions.
- In a large saucepan, combine cream of mushroom soup, cream of chicken soup, white wine, Parmesan cheese, and parsley. Season with salt and pepper to taste.
- Bring soup mixture to a simmer and cook for 5 minutes, stirring occasionally.
- Add cooked linguine to the soup mixture and stir to combine.
- Pour the pasta mixture over the seared chicken breasts in the baking dish.
- Bake for 20-25 minutes, or until chicken is cooked through and sauce is bubbly.
Nutritional Information:
- Calories: 350 per serving
- Protein: 25 grams
- Carbohydrates: 30 grams
- Fat: 15 grams
Dish Characteristics:
- Creamy and rich
- Flavorful and comforting
- Easy to prepare and elegant enough for a special occasion
User Comments:
- "This was the perfect dish for a cozy dinner party. It was easy to make and delicious!"
- "The sauce was so creamy and flavorful. We loved the addition of the white wine."
- "I substituted gluten-free pasta, and it turned out just as well as the regular version."
Special Precautions and Tips:
- Use high-quality Parmesan cheese for the best flavor.
- If you don't have white wine, you can substitute with chicken broth.
- Cook the chicken until it reaches an internal temperature of 165°F (74°C) to ensure it is thoroughly cooked.
- Serve with a side salad or crusty bread for a complete meal.
