Brett was going to be coming home late after dinner tonight, and since today was a piano-lesson-and-take-Kellie-to-soccer day, I was looking for something easy for dinner. I had some extra chicken that I had cooked up for last night's chicken divan, so I wanted to do something with that. Then, I remembered this easy idea: spaghetti with a twist. I knew the boys would like it even better if I used Disney-shaped (and made with whole grain, to boot) noodles. I am sure that I had a greater cream-to-sauce ratio. It was a hit. The boys will usually eat their noodles with sauce, because they are left with little choice. However, when they want seconds they usually request the noodles plain. Tonight both boys asked for more noodles with sauce.
Chicken in Creamy Tomato Sauce With Linguine
Source: Meals.com
1 (9-oz.) package refrigerated linguine
23 1/2 ounces marinara sauce
1 tablespoon olive or vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1/2-inch strips
1/2 cup heavy whipping cream
Cook, rinse and drain linguine according to package directions. Keep warm. Heat olive oil in large, nonstick skillet over medium-high heat. Add chicken. Cook for 4 to 5 minutes or until no longer pink. Remove from skillet. Pour sauce into same skillet. Cook until heated through (do not boil). Add cream and chicken; stir well. Cook, stirring occasionally, 2 to 3 minutes or until heated through. Toss with pasta. Sprinkle with Parmesan cheese and chopped fresh parsley, if desired.
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