Herb Chicken and Tomato Linguine | Recipe Vault

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories; chicken thighs are less expensive.

Butterfly the chicken breast into cutlets and season with salt and black pepper.

Prepare a dredge with flour, dried rosemary, dried basil, granulated garlic, and salt.

Coat the chicken in the dredge, knocking off excess flour.

Heat olive oil in a braiser over medium heat and add the dredged chicken.

Cook the chicken until browned and reaches an internal temperature of 165°F, flipping halfway through.

Remove the chicken from the braiser and tent with foil to keep warm.

Add more olive oil to the braiser and add a large diced onion, cooking until translucent.

Add sliced garlic and sauté until fragrant, then add Italian seasoning and a little flour to the mixture.

Pour in homemade chicken stock and canned diced tomatoes, then let simmer for about 30-45 minutes until thickened.

Boil water in a separate pot for the linguine, adding salt to the water.

Cook 8 oz of linguine until al dente, then drain.

Add the cooked linguine to the sauce along with the chicken, mixing to combine.

If the sauce is too loose, reduce it further or add a bit of butter for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens