1/2 cup all-purpose flour ▢salt and pepper to taste ▢8 chicken breasts trimmed and pounded flat ▢1 lb thin linguine ▢1/2 cup olive oil ▢2 tbsp butter ▢4 tsp minced garlic minced ▢1 tsp onion powder ▢3/4 cups chicken stock ▢43.5 oz crushed tomatoes ▢1 tbsp sugar ▢1/4 cup parsley freshly chopped, plus more for serving ▢1 1/2 cups parmesan cheese grated

Instructions STEP - 1

Combine pepper, salt, and flour on a plate. Coat chicken breasts on the front and back with the flour mixture. Aside; set aside.  

STEP - 2

Prepare linguine according to the package's instructions. Melt the butter and olive oil in a large skillet over medium heat.  

STEP - 3

Fry chicken breasts for three to four minutes per side in the oil and butter mixture. After removing the chicken from the skillet, set it aside. Incorporate powdered garlic and onion into the remaining butter and oil mixture. Cook the poultry stock for two to three minutes.

STEP - 4

Sugar and pureed tomatoes should be added to the skillet. To flavor, add salt and pepper. Cook for 25 to 30 minutes on moderate heat. Five minutes remain; incorporate herbs.

STEP - 5

Cover the chicken breasts that have been added to the sauce with grated Parmesan. Cover the skillet and allow the cheese to simmer until it begins to froth. Simmer the chicken and cheese until melted and thoroughly cooked.

STEP - 6

Place the noodles on a plate and drizzle with the sauce. A chicken breast should be positioned on top. Extra parsley and Parmesan may be added if desired.

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