Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 8 ounces linguine pasta, cooked al dente
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Gruyère cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped bell pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- Salt and black pepper to taste
Preparation Time:
30 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Heat olive oil in a large skillet over medium heat.
- Add onion, celery, and bell pepper and cook until softened, about 5 minutes.
- Sprinkle in flour and stir to combine.
- Gradually whisk in chicken broth until smooth.
- Bring to a simmer and cook for 5 minutes, or until sauce has thickened.
- Stir in shredded chicken, heavy cream, Parmesan cheese, and Gruyère cheese. Season with salt and black pepper to taste.
- Bring to a gentle simmer and cook for 5 minutes, or until chicken is heated through and sauce is bubbly.
- Combine sauce with cooked linguine and sprinkle with parsley.
Nutritional Information:
Per serving:
- Calories: 450
- Fat: 20g
- Protein: 30g
- Carbohydrates: 40g
Dish Characteristics:
- Creamy, rich, and flavorful
- Classic American comfort food with a twist
- Perfect for a quick and easy weeknight meal or special occasion
User Comments:
- "This dish is so delicious and easy to make. It's a hit with my family and friends."
- "The sauce is creamy and cheesy, and the chicken is tender and juicy."
- "I love the addition of the bell pepper, it gives the dish a little bit of a kick."
Special Precautions and Tips:
- For a richer flavor, use homemade chicken broth.
- If you don't have linguine, you can use any other type of pasta.
- To prevent the sauce from curdling, whisk in the cream slowly and over low heat.
- If the sauce becomes too thick, you can add a little bit of milk or chicken broth.
- Serve immediately with a side of crusty bread to soak up the sauce.
