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Linguine with Chicken, Garlic and Basil by

Source: Bon Appetit 1995


1/4 olive oil
1/4 cup minced garlic (preferably fresh)

3/4 pound linguini

1 1/2 pounds chicken cutlets, cut into 2" strips
2 poblano peppers, seeds removed and cut in small pieces, about 1/2" wide
2 jalapenos, seeds removed and cut in small pieces, about 1/2" wide

3 plum tomatoes or other tomatoes, seeded and diced
1/2 cup of basil, cut in ribbons
4 ounces proscuitto, cut in ribbons

4 tablespoons butter

1 cup grated parmesan cheese

salt and pepper to taste
red pepper flakes, if desired


Heat olive oil. Saute garlic until just turning brown and remove oil from heat. Let cool for a few minutes and pour through a strainer to remove garlic. Reserve the garlic for later use. If the oil measures LESS than 1/4 cup, add a bit more oil to bring it up to the measurement.

Cook the linguini until just al dente. Drain and return to pot, drizzling with a small amount of olive oil so it does not stick. Reserve.

Heat reserved garlic oil you made earlier. Saute chicken over medium-high heat until browned on both sides. Add diced poblano and diced jalapenos, cooking 2 minutes. Add tomatoes, 1/4 cup of basil, proscuitto, and 2 tablespoons of the reserved garlic. Cook mixtures one minute longer to blend flavors. Add the butter, 1 tablespoon at a time.

Pour sauce into pan with pasta, mix in the 1 cup of parmesan. Taste and add salt and pepper to season.

To serve, put pasta on plate, sprinkle with remaining basil and additional cheese. Sprinkle with red pepper flakes, if desired.

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