chicken linguine…with spaghetti

I’ve been trying some new recipes and gave Chicken Linguine a try last night. Everyone gave it a thumbs up, so we’ll be having it again. I did make changes to the recipe, though. You can find the original at the link, and I’ll post what I did below.

chicken "linguine" with broccoli

Spaghetti with Chicken and Broccoli (See? I’ve already changed it from linguine…)

2 pounds boneless, skinless chicken breasts or thighs (I used thighs because that’s what I had on hand.)
water – just enough to cover the chicken in a large soup pot
1 T. dehydrated onion flakes
1 tsp. dried thyme
1 tsp. salt
16 oz. spaghetti noodles (I would have used linguine if I’d had it. Next time. Was good with spaghetti, though!)
3 broccoli spears, diced
2 cups chicken broth reserved from cooking the chicken, divided into one cup each
1 T. cornstarch
1 T. lemon juice
ground black pepper to taste
1/4 chopped fresh parsley (Use a tablespoon of dried if you don’t have fresh.)

Place the chicken in a stock or soup pot and add just enough water to cover the chicken.

Add the onion, thyme and salt. Bring to a boil, reduce to a simmer and cook 25 minutes.

When the chicken is done, remove it from the pan and let it rest for 5 or 10 minutes before dicing.

Bring to a boil the liquid left from cooking the chicken. No need to strain first. When it comes to a boil, add the noodles.

When the noodles are about half done, add the broccoli and cook together until noodles are al dente. Drain off the liquid, reserving two cups. Return the noodles to the pot.

Mix together one cup of stock, the cornstarch and the lemon juice. Whisk to combine well.

Add the diced chicken and the above mixture to the pot and cook on low to medium heat for a few minutes. Add some of the additional reserved liquid, if the noodles look like they need it.

Turn off the heat and stir in the freshly ground pepper and the parsley.

I served the spaghetti with a green salad, corn, steamed asparagus and homemade rolls.

I saved what was left of the reserved liquid and stirred it into the leftovers before putting them in the fridge. Noodles tend to absorb more moisture in storage, so adding a little extra liquid will help keep them loose.

I think this would be delicious made with sugar snap peas instead of broccoli. Or you could use asparagus. If I used asparagus, I would cook it separately and add it at the last with the chicken because it is so tender. Next time I make this recipe, I am going to add some minced garlic to it.

I had some of the leftover spaghetti for lunch today. Delicious. Definitely making this one again.


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