Ingredients

The following ingredients have 4 Servings
  • 4 tablespoon butter (unsalted)
  • 1 pound chicken breast (boneless and skinless, cut into small cubes)
  • 1 onion (chopped)
  • 5 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup white wine (I used a dry white wine)
  • 2 cups chicken stock
  • 1 tablespoon hot sauce
  • 2 tablespoon freshly squeezed lemon juice
  • 12 ounce linguine (uncooked)
  • 1/2 cup cherry tomatoes (halved or quartered)
  • 1 tablespoon fresh parsley (chopped for garnish)
  • 1/4 cup Parmesan cheese (grated)

Instruction

  • Melt the butter in a large pot over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes.
  • Add the onion, garlic, oregano and red pepper flakes to the pot and cook for 5 more minutes, or until the onion begins to soften and becomes translucent.
  • Add the wine, chicken stock, hot sauce, lemon juice and linguine. Cook, stirring occasionally, for about 8 minutes, or until the linguine is al dente. If you feel that more liquid is necessary, add 1/2 cup of chicken broth at a time until the pasta is cooked to your preference.
  • Stir in the tomatoes and garnish with parsley and Parmesan cheese.