Tuscan Chicken Linguine



  1. Bring a large pot of salted water to a boil. Dice tomato. Peel garlic and finely chop.
  2. Place chicken in a medium bowl; pat dry with paper towels. Add a large drizzle of olive oil, chopped garlic, a touch of seasoning, salt, and pepper; stir to thoroughly coat. Once water is boiling, add pasta to pot. Cook until al dente! Make sure you reserve ½ cup pasta cooking water.
  3. While pasta cooks, heat a drizzle of Racconto olive oil in a large pan over medium heat. Add chicken and cook until browned and cooked throughly, 6-8 minutes per side. Once cooked and cooled down enough to handle, thinly slice into small pieces.
  4. Melt butter in same pan over medium heat. Add sliced garlic and cook, stir for about 1 minute. Add tomato, seasoning, salt, and pepper. Cook, stirring, until softened, 2-3 minutes.
  5. Stir cream cheese, a dash of Parmesan, and a half cup of the reserved pasta cooking water into pan with tomato mixture. Bring to a simmer, then stir in pasta. Season with salt and pepper.
  6.  Top with sliced chicken, lemon juice, parmesan and serve!


Makes: 4 servings
Prep: 5 mins
Start to Finish: 40 mins