Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Linguine with Chicken Sauce Followup-To: rec.food.cooking Date: 29 Feb 2000 12:22:26 GMT Organization: attcanada.net Lines: 33 Approved: phill@rt66.com Message-ID: <018d01a91107$a800d960$17a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:39944 Linguine with Chicken Sauce 3 ounces sun-dried tomatoes, chopped boiling water 1 pound boneless skinless chicken breast, cut in chunks 1 teaspoon olive oil 1 onion, chopped 3 cloves garlic 2 tablespoons all-purpose flour 1 cup chicken broth 1 tablespoon fresh parsley 1 teaspoon fresh basil 1 pound linguine, cooked 1/4 cup Parmesan, grated Place the tomatoes in a small bowl and cover them with the water. Set aside. In a 10-inch nonstick skillet, warm the oil over medium-high heat. Add the onions and garlic and cook until lightly browned, about 3 minutes. Stir in the chicken and cook until it is lightly browned, about 10 minutes. Remove the chicken mixture from the skillet and set aside. Stir the flour into the skillet. Add the broth and cook; stirring constantly, until the mixture thickens and boils, 3 to 4 minutes. Drain the tomatoes and add them to the pan. Stir in the parsley, basil and chicken mixture. Reduce the heat and simmer for 10 minutes. Serve over the hot linguine. Sprinkle with the Parmesan, if desired. Makes 4 servings. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.