Linguine with White Sauce

05. April 2004 Chicken, Pasta + Noodles + Rice 0

I didn’t grow up eating a lot of pasta. Filipinos are rice people and it’s only now that I’m learning about the different pastas available. I watched the boy make this dish for dinner. It seemed so easy that I tried it at home with some smoked chicken breasts.

linguine, cooked al dente
Perdue smoked chicken breasts, cut in smaller pieces
3 cloves of garlic, minced
2 shallots, finely chopped
flat-leaf parsley, finely chopped
1/4 cup heavy cream
1 cup chicken broth
a small knob of butter
salt, pepper

1. Heat a saucepan and melt butter in low heat. Sauté chicken pieces, garlic, shallots and parsley.
2. Add broth and let it simmer. Whisk in heavy cream, just enough for preferred consistency. Add salt and pepper to taste. Let it cool a bit before pouring on top of linguine.

Related post/s:
I love my Perdue smoked chicken breasts