- 120z linguine
- 2 cups julienne onions
- 4/6 finely sliced garlic cloves
- 2 pints cut in half cherry tomatoes
- 2oz olive oil
- 2 1/2 cups chicken stock
- 1cup 35% cream
- 8oz julienne chicken breast washed well
- 8oz sliced white mushroom
- 20z baby spinach
- 1 bunch leaves only basil
- pinch chili flakes
- pinch salt
- pinch pepper
1)In a heavy-duty pan, begin with the garlic, mushrooms and the chicken, fan the pasta over it and sprinkle some olive oil, then place the tomatoes, onions, spinach, basil and season with the salt, pepper and chili flakes.
2)Pour the stock and the cream and start cooking at high heat first then turn it to simmer. 3)Stir well to amalgamate all the ingredient and to prevent the linguine from sticking.
4)After about 10 minutes the pasta should be done.
5)Turn the fire off and stir, add a nugget of butter and Pecorino Romano to your liking and serve
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