Ingredients
- lb linguine (half package, cooked and drained)
- 3 tablespoons olive oil
- 1 minced garlic clove
- 6 ounces precooked grilled chicken breasts, strips in the package (can be found in lunch meat section of the grocery store)
- 2 cups milk (add a little extra if needed)
- 3 tablespoons cornstarch (or flour if you don't have cornstarch but I find cornstarch is much better to work with in this case)
- 1 1⁄2 tablespoons basil (crushed works best but regular dried is ok)
- 3⁄4 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
Instructions
- Cook the linguine and set aside.
- Put 3 tablespoons of olive oil into a large skillet on medium-high heat.
- Sweat the garlic in the olive oil for a couple minutes.
- Add the chicken breast strips, cook until warm throughout.
- Mix 3 tablespoons of cornstarch into the milk until blended.
- Add the mixture to the skillet and cook for just a minute.
- Put the the linguine into the skillet, over the sauce and chicken.
- Sprinkle the basil, red pepper, sugar, salt, and pepper onto the linguine in the skillet.
- Mix well, toss with grated parmesan and serve.
WATCH HOW TO MAKE THIS DISH.
Notes
It is worth remembering, and I can’t stress this enough, the better the quality of the stock, the better the quality of the finished dish!