Chicken Breast Cacciatore Pappardelle

This Chicken Breast Cacciatore Pappardelle recipe is my lightened up version using skinless, boneless chicken breast. Easy to make and a family favorite, cacciatore means hunter in Italian.

This is a hunter style meal lighten up using chicken breast, The classic recipe uses whole cut chicken or rabbit cut in pieces, it’s one of those

recipes easily converted to fit your lifestyle and taste. It’s an easy throw- together meal, with the most delicious sauce full of flavors that wake up your taste buds.

Garlic, onions, carrots, mushrooms, peppers  and olives in a rustic sauce with melt in your mouth chicken will have family and friends coming back for secondsWhat To Serve With Chicken Breast Cacciatore Pappardella

I serve this Chicken Breast Cacciatore Pappardella over a wide pasta noodle. You can serve it over creamy polenta, garlicky mashed potatoes or pasta,  or this cacciatore recipe is delicious on it’s own with crusty Italian bread to sop up the sauce.

If there is any left over, it taste better the next day, or you can freeze it in freezer friendly containers  up to three months, for a ready made meal.

This chicken cacciatore can be made a day ahead, cooled, covered, refrigerated, rewarmed over low heat.

Italian comfort food at it’s best the smells that fills your home with comfort and warmth, and me with childhood memories of my Mama’s chicken cacciatore meals on many Sundays!!!

Keep it simple, keep it fresh, keep it delicious, and customize to make it your own. Sharing restaurant style recipes, simplified for the home cook….Let me know if you try this recipe that’s my favorite part.

Happy Day My Dears…Enjoy!!

Ingredients

• 4 boneless skinless chicken breast
• 1/2  Lb. Pappardelle
• 2 tablespoons each butter and olive oil
• 1 copped yellow onion
• 3 Tbls. chopped garlic
• 2 chopped carrots
• 8 oz. chopped mushrooms
• 1 cup Mediterranean pitted olives
• 1 red and 1 green sliced peppers
• 1 28 oz. can crushed tomatoes
• 1 14.5 oz. can tomato sauce
• 1 cup chicken stock or white wine
• 1 cup resevered pasta water
• 2 tablespoon each chopped Italian parsley, basil,  oregano, and red pepper flakes
• 6 sprigs of thyme
• Salt and Pepper to taste
• 1 cup grated parmesan cheese
• Instructions
• Cook Pasta according to package directions reserving 1 cup of the pasta water
• Salt and pepper chicken
• Heat oil and butter to medium high
• Add Chicken saute until golden brown
• Add onion and garlic saute until tender and just beginning to brown
• Add  the peppers saute until tender
• Add  the tomatoes, reserved pasta water and chicken stock or white wine
• Simmer covered  45 minutes
• Toss the pasta in the chicken cacciatore sauce
• Garnish with additional Italian parsley, basil  and grated parmesan 

   

Chicken Sausage Farfalle Pasta

Heading into the New Year with a  this new Chicken Sausage Farfalle Pasta recipe. Chicken Italian sausage, crunchy bell peppers and marinara combined with cheesy goodness create a delicious sauce.

This pasta with  healthier chicken sausage and peppers is nothing short of amazingness. I couldn’t stop eating it. Not shocking I know, because I love pasta, and  this Italian girl loves all Italian flavors.

I know I post a lot of pasta recipes, but when am stuck on “what’s for dinner” it’s pasta to the rescue. Pasta is easy, versatile, and who doesn’t love pasta???? You could literally have Pasta every day for a month without repeating the same recipe, that’s how versatile pasta is.

Customize This Chicken Sausage Farfalle pasta recipe

This Chicken Sausage Farfalle Pasta recipe is so easy to customize to fit your lifestyle and taste. for instance I used farfalle pasta,

a bow tie shaped pasta. Any shape pasta works with this recipe, although I prefer a short shape you can use any shape you like.

And because I wanted to keep it healthier I used  Italian flavored Chicken sausage. If chicken sausage isn’t your thing use any sausage

you like. One more thing I used my homemade marinara sauce in this recipe which I always have on hand, if you don’t you can use store bought marinara. I’ve linked both marinara alternatives.

Ingredients

• 1/2 Lb. Farfalle Pasta
• 2 Tbs. butter
• 1/2 Lb. Chicken Italian sausage
• 1 each  chopped red and green  bell peppers
• 1 chopped yellow onion
• 2 Tbs. chopped garlic
• 2 cups prepared marinara sauce
• 1 cup reserved paste water
• 1 cup shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 4 Tbs. each chopped Italian parsley and basil
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions reserving 1 cup of the water before draining
2. Meanwhile in a large saute pan in 2 Tbs. of butter saute the onion, peppers and garlic until tender and just beginning to brown
3. Remove casting from the sausage add to saute pan breaking up large pieces with a spoon saute until golden
4. Add the marinara sauce, reserved pasta water and herbs simmer covered 15 minutes
5. Add the cheeses simmer 10 minutes longer
6. Add the pasta to the sauce adjust salt and pepper to taste
7. Top with additional parsley and parmesan

Bechamel Sauce Chicken Lasagna

This  Bechamel Sauce Chicken Lasagna  layered with roasted chicken breast and oozing with cheese is prefect, if your in line to bring a dish to a holiday potluck or you need to feed a crowd, this is the dish to make!!!!!!

Keeping it comforting, and just a touch healthier using lean chicken breast and low fat milk for the sauce, if your gluten free you can use gluten free flour to make the roux, and gluten free lasagna noodles.

In this recipe lasagna sheets are layered with creamy Bechamel sauce, chicken, spinach and cheese, that all comes together to create beautiful layers, in this crowd pleasing lasagna.

All you need is a casserole dish, 45 minutes, a prep plan and you can feed as many people as you need to a delicious restaurant quality meal your whole  family will love Things to know about Bechamel Sauce Chicken Lasagna

First Bechamel sauce , is one of the classic French white mother sauces. a velvety, buttery, creamy white sauce perfect for this Bechamel Sauce Chicken lasagna.

The sauce is not difficult to make, but you do need to pay attention, for  success don’t leave the stove unattended. The sauce burns quickly. Stir continuously while sauce is simmering.

If the sauce is too thick add more milk, if too thin coat 1 pad of butter with flour and drop it in sauce while simmering. Remember to dip the lasagna noodles in the hot bechamel sauce before layering.

There never seems to be any left overs, but if there are you can freeze it for a ready made meal prefect for holiday entertaining, or you need a hurry-up dinner for unexpected guest.

All you need is a casserole dish, 45 minutes, a prep plan and you can feed as many people as you need to, and the white color looks pretty on almost any table ant goes from oven to table to freeze, to dish washer,13 x 9 covered white casserole.

The extra bonus with casserole meals, your quest can serve themselves, set out this festive dinner napkins  to set a holiday mood. add a simple salad for a dinner everyone will love

If you make this Bechamel Sauce Chicken Lasagna, be sure to leave me a comment and please don’t forget to tag me on Instagram with your creations.

Above all I love hearing from you guys, and do my best to respond.

Ingredients

• 2 chicken breast
• 1 box store bought no-cook lasagna sheets
• 1 stick of butter
• 2 tablespoons olive oil
• 1/2 cup flour
• 1 quart milk
• 2 cups grated parmesan
• 2 cups shredded mozzarella
• 1 cup chopped spinach1 cup chicken stock
• 2 tablespoons chopped Italian parsley
• 1 teaspoon nutmeg
• Salt and pepper to taste
• Instruction
• Heat oven to 400 degrees
• Coat chicken with olive oil salt and pepper to taste
• Roast chicken breast 15 minutes cool and shred
• Melt  butter in medium stock pot
• Stir in flour whisking continuously
• Slowly whisk in milk, chicken stock, salt, pepper and nutmeg
• Simmer on low heat 10 minutes stir to prevent browning
• line 9 x 12 inch casserole dish with bechamel sauce
• Dip the lasagna noodles in hot sauce
• Start layering the lasagna noodles beginning with the bechamel sauce
• Top with 1/3 the amount of chicken, spinach, cheeses and bechamel sauce
• Repeat for three layers ending with lasagna noodles, bechamel and cheeses
• Bake in a 400 degree oven 45 minutes to 1 hour or until golden and bubbly
• Let rest 15 minutes before cutting

Creamy Chicken Broccoli Fettuccini

Is it just me, or does December seem to be the shortest month of the year? And question number two who’s looking for a quick and easy pasta recipe?

I have the answer to question two. I am always looking for quick and easy especially this time of year. So I came up with this  quick, easy Creamy Chicken Broccoli recipe the comes together in less than 3o minutes.

That’s right as long as it takes to cook the pasta you can have this restaurant quality meal on your table. Bite tender chicken, crisp tender broccoli, a hint of tomatoes in a garlic light cream sauce and full of Italian flavors, will make this one of the go to recipes, when your craving Italian and  need quick and easy too!!!

3 Tips When Making Creamy Chicken Broccoli Fettuccini

One: when your cooking the chicken for this Creamy Chicken Broccoli Fettuccini don’t overcook it, and be sure the saute pan is big enough to brown the chicken . Okay I know that was two.

Next, always under cook the pasta just a bit this allows for the reheat. And finally always save some pasta water, this step is easily missed.

And let me tell you, the pasta water with all it’s starch is a magical ingredient that thickens the sauce and adds more flavor. I always save more than I need just in case.

Get in the habit of always saving some of the pasta water if your boiling pasta!!

Oh one more thing be sure to deglaze the saute pan. That’s another important step, there’s a lot of flavor in the bottom of the

saute pan be sure to scrape all those brown bits up using a large spoon

If you make this recipe please leave me a comment and please don’t forget to tag me on Instagram. Hearing from you is my favorite part!!!

Ingredients

• 1 lb. fettuccini
• 3 boneless skinless chicken breast cut in medium chunks
• 1/4 cup flour
• 1 lb. broccoli flowerets
• 2 cups diced tomatoes
• 2 cups chopped spinach
• 2 Tablespoons each butter and extra virgin olive oil
• 1/2 chopped onion
• pinch of nutmeg
• 2 Tablespoons chopped garlic
• 2 Tablespoons chopped Italian parsley
• 1 cups reserved pasta water
• 1 cup chicken stock or wine white
• 1 cup heavy cream
• 1 cup parmesan
• Salt and pepper to taste

Instructions

1. Cook el dente adding the broccoli the last 3 minutes remove broccoli run under cold water, set aside. And reserve two cups of the pasta water before draining
2. Salt and pepper chicken chunks dust lightly with the four
3. Saute the Chicken until golden brown and cooked through about 10 minutes remove and set aside
4. Add the  tomatoes, garlic and onion saute until tender and just beginning to brown
5. Deglaze the pan with chicken stock or white wine scraping up all the brown bits at the bottom simmer a few minutes
6. Add the cream, nutmeg, reserved pasta water and parmesan cheese simmer 15 minutes or until sauce thickens
7. Return chicken and broccoli add the chopped spinach to saute pan cook just to wilt the spinach
8. Add the drained fettuccini
9. Sprinkle with Italian parsley and additional parmesan cheese

Old Fashion Turkey Soup

The best part about Thanksgiving food for me is the leftovers!!!Make this Old Fashion Turkey Soup from what’s left of the turkey carcass and you’ll enjoy turkey soup for days.

Full of big wide noodles that taste like broken lasagna in a rich, flavorful broth, prefect  comfort food for cold weather meals and a great use of the turkey carcass. It’s basically one of those throw in a large pot and forget recipe. here’s a link to my favorite stock pot

Customize Old Fashion Turkey Soup

If you been following me along you know most of my recipes are easy to adapt to your lifestyle and taste. And this old fashion Turkey soup is one of  those recipes customize to what you like recipe.

For instance if you prefer rice over pasta than use rice. You can also add a  potato if you like potatoes in soups,  even swiss chard or spinach.

One more thing this recipe also works with chicken when roasting a whole chicken.

Ingredients

• 1 turkey carcass
• Cold Water to cover carcass up by 1 inch
• 4 peeled sliced carrots
• 1/2 onion uncut
• 4 stacks celery preferably with leaves
• 4 cloves pealed garlic
• 8 sprigs thyme
• 6 sprigs Italian parsley
• 2 bay leaves
• 2 halved tomatoes
• 1 lb. classic egg noodles
• Salt and pepper to taste

Instructions

1. remove all usable turkey meat from the turkey carcass save to add back to the soup once it’s made
2. put turkey carcass, vegetables and 1 cup reserved drippings in large pot cover with water up by 1 inch
3. Add the herbs. peppercorns, tomatoes and one tablespoons of chicken flavor
4. Simmer covered for 2 hours
5. Strain turkey stock
6. Return clear stock and reserved turkey to stock pot add 3 sliced carrots and 4 sliced celery stacks
7. Simmer for 30 minutes or until vegetables are crisp tender
8. Add the egg noodles and boil until noodles are cooked el dente
9. Season with salt and pepper.

Chicken Apple Stuffing

There’s still time to make this Chicken Apple Stuffing for your thanksgiving turkey. This recipe is easy, quick, delicious and uses few ingredients.

The chicken sausage and apples together with the cornbread produce a gourmet flavor sure to impress your family and friends. Not’s not even the best part, the best part it’s ready in less than 30 minutes.

A few Tips about Chicken Apple Stuffing

If your going to bake this Chicken Apple Stuffing inside the turkey don’t do so until just before your going to roast it.

Or if your going to bake it along aside the bird use a pretty covered casserole dish that goes from oven to table.

Be sure to use a large enough saute pan to get the browning you need to add extra flavor. Here is a link to my favorite saute pan.

This stuffing recipe can be make the day before and refrigerated. One more tip bring both the turkey and the stuffing to room temperature  about 30 minutes, before baking.

Happy Thanksgiving my dear friends. Even in these uncertain times is always something to be grateful for ALWAYS!!!!

Ingredients

• 1 medium chopped onion
• 2 cups chopped celery
• 3  diced Gala apples
• 1 lb. chicken sausage casting removed
• 1 cup chicken stock
• 4 cups corn bread stuffing
• 2 Tablespoons chopped sage
• Salt and pepper to taste

Instructions

1. In a large saute pan saute the sausage breaking it up into small pieces saute until lightly browned
2. Add the Celery, onions, apples and sage saute until tender and just beginning to brown
3. Meal while pour the chicken stock over the corn bread
4. Mix the corn bread with the sautéed ingredients
5. Salt and pepper to taste

Creamy Chicken Gnocchi

Don’t let the looks of this  Creamy Chicken Gnocchi intimidate you. It’s an easy recipe when you use store bought potato gnocchi.

If you want to go the all home made route you can make my Easy Ricotta Gnocchi. But if you decide to make your owe they need to be cooked in a separate pot of rapidly boiling water until they come to the surface, about 7 minutes and than tossed in the sauce. The same is true with the marinara but marinara sauce is so easy and is one of the sauces I always have on hand. I have linked the recipes for the gnocchi and the marinara. The most important thing about marinara is to use the best tomato products, since tomatoes are the main ingredient.

My absolute favorite is La San Marzano, you can’t always find it in the supermarkets but here is the link to find it on Amazon.

Three Tips When Making Creamy Chicken Gnocchi

Size matters!!! when we’re one pan cooking. The sauté pan has to be big enough and deep enough to hold in this case both the pasta and the sauce. Here’s a link to a good all around one pan cooking pot.

Another thing that’s important is to be sure the oil and butter is hot enough to sear the chicken without burning it.

One more thing, if the sauce is to thick add a little milk if it’s too thick coat a pat of butter with flour and put it in the sauce, the last few minutes.

Ingredients

• 3 boneless, skinless chicken breast cut in cubes
• 1/2 LB. store bought or my easy ricotta gnocchi
• 3 cups prepared  marinara sauce
• 1 cup heavy cream
• 2 cups chopped spinach
• 2 tablespoons each olive oil and butter
• 2 Tablespoons chopped garlic
• 1/2 small onion chopped
• 1 cup parmesan cheese
• 2 Tablespoons chopped Italian parsley

Instructions

1. In a large sauté pan heat olive oil and butter to medium heat
2. salt and pepper the chicken and sauté until lightly browned
3. Add the garlic and onion sauté until tender and just beginning to brown
4. Add the prepared marinara and cream simmer 15 minutes or until sauce thickens
5. Add the gnocchi and spinach
6. Simmer covered 7 to 10 minutes
7. Sprinkle with the parmesan cheese and Italian parsley

White Chicken Chili

White Chicken Chili is the ultimate comfort food when your looking for a healthier version on the old classic.

Full of  tender chicken breast and white beans in a creamy, cheesy sauce will have your family and friends coming back for seconds.

You won’t have leftovers, but if you do this is one of those freezer friendly recipe for a ready made meal.

actually make a double batch purposely to freeze. These containers from Amazon they store easily, come in different sizes

are freezer and microwave friendly, don’t freeze the Chili with the toppings, add them just before serving.

Topping White Chicken Chili

white chicken chili like all chilis it’s about the toppings. I topped this one with sour cream, lime, cheese and tortilla chips, that I cut into ribbons and air fried in my Cuisinart  toaster/air fryer.

If you don’t have an air fryer all I can say is, of all of the appliances in my kitchen it is the one I use the most. It fries, bakes, roasts and toast all in one toaster/air fryer.

Back to the topping the Chili there are as many possibilities as there are different types of chili. Experiment with different combinations find want fits your lifestyle and taste. 

One more thing if you make  this recipe, please me a comment and don’t forget to tag me on Instagram. I love hearing from you that’s my favorite part!!!

Ingredients

• 3 boneless skinless chicken breast
• 2 tablespoon olive oil
• 1 onion
• 2 Tablespoons chopped garlic
• 1 Jalapeno seeded and minced
• 1 Tablespoon each cumin, oregano, coriander and smoky paprika
• 2 15 oz. cans white beans
• 4 cups chicken
• 2 4.5 oz. green chilies
• 1/2 cup each  monetary Jack and sharp cheddar
• 1/2 cup sour cream
• 1/2 cup crushed tortilla chips
• 1/2 cup chopped cilantro
• Salt and pepper to taste

Instructions

1. In a large pot over medium heat, heat oil.
2. Add the chicken cook until lightly brown remove and set aside
3. Add the the onion, garlic and jalapeno cook until tender and just beginning to brown about 5 minutes
4. Add all the spices cook until fragrant
5. Add the green chilis, chicken broth, and chicken season with salt and pepper
6. bring to a boil, reduce heat and simmer covered 15 minutes
7. Remove chicken,  shred between two forks
8. Return chicken to pan add white beans
9. Simmer 5 minutes more
10. Garnish with the Monterey jack, sour cream,  tortilla chips, lime and cilantro

 Chicken And Sausage Pasta

If you love pasta your going to love this  Chicken And Sausage Pasta recipe. Penne pasta tossed  in a creamy pesto sauce, with chunks of juicy chicken breast and Italian sausage, make this a restaurant quality dinner.

In most Italian kitchens pasta is a staple, it was in my house growing up and it still is today. Growing up most of the pasta was made by hand. I can still see my Mom rolling out the dough by hand, on a wooden board my father made for her.

There’s no doubt homemade pasta is the best, but with so many delicious commercial brands store bought is a good alternative. Pasta is still one of my go to staples when I need dinner quick, or I have unexpected company. it’s quick, easy, and so versatile it’s easy to please the pickiest eater.

Ever wonder why most restaurants have pasta on the menu??  Well the answer may be it’s too imitating for the home cook, IT”S NOT . You need dinner quick, on those busy weeknights, you have unexpected guests coming Pasta to the rescue.

Pasta is delicious plain and simple. Think olive oil, garlic, parmesan, cream,  herbs,  chicken and sausage and  you have a meal fancy enough for weekend dinners with friends.Customize  Chicken And Sausage Pasta

This  Chicken And Sausage Pasta recipe calls for easy ingredients you probably already have on hand, butter, garlic, cream, tomatoes,  chicken and Italian chicken sausage which together create a creamy, saucy Italian flavored dinner. And the best part is that you can mix and match ingredients to customize this recipe to your tastes.

You can substitute the chicken for tofu if your going the vegetarian route, using the same process. You don’t like chicken or sausage? Then  use shrimp adding it the last 5 minutes of cooking.

If your gluten free there are a lot of good gluten free pastas too. Use ingredients that fit your lifestyle and taste. I used my homemade pesto sauce, you don’t have too, store bought works just as well.

Here is the recipe  to make basil pesto, combine one bunch of basil, 1 cup parmesan cheese,  2 cups toasted walnuts

with 1 cup extra virgin olive oil pulse  blender   pouring the olive oil in last in a slow stream while pulsing. 

Please let me know your experience if you make this recipe, comments, feedback whatever you feel like talking about. That’s my favorite part and don’t forget to tag me on Instagram…….

Ingredients

• 1 lb penne pasta
• 2 boneless skinless chicken breast
• 2 links chicken Italian sausage
• 2 Tablespoons each olive oil and butter
• 2 cups chopped spinach
• 2 cups cherry tomatoes
• 1 cup parmesan cheese
• 1 small chopped onion
• 2 tablespoons chopped garlic
• 1 cup heavy whipping cream
• 2 cups pesto sauce
• 1 cup chicken stock
• 1 cup reserved pasta water
• 1 Tbs. each chopped Italian parsley, basil, and thyme
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions reserving 2 cups of the water before draining
2. Mean while heat olive oil and butter in large saute pan
3. salt and pepper chicken to taste
4. Cut sausage into thick diagonal slices
5. Add  chicken and sausage saute until golden
6. Saute onion and garlic until tender
7. Add tomatoes saute until  blistered about 10 minutes
8. De glaze pan with chicken stock
9. Add heavy whipping cream, pesto sauce and reserved pasta water
10. Simmer until sauce thickens about 10 minutes
11. And parmesan cheese, spinach, and  herbs last 5 minutes
12. Toss drained pasta in the sauce
13. Top with  the additional  parmesan and  Italian parsley
14. Salt and pepper to taste

Chicken Piccata Linguine

Happy July!!! For my first post of the month Am sharing one of the most ordered meal at the restaurant Chicken Piccata Linguine.

Looking for a restaurant quality meal you can make in your own kitchen in less than 30 minutes? Here it is this creamy, lemony chicken  recipe starts off with chicken breast coated in flour then sauteed in a mixture of olive oil and butter to a golden brown.

Add in lemon, capers and artichokes toss in all together with linguine and you have a meal everyone will love.

When you need dinner quick on those busy weeknights or when you have last-minute guests coming: pasta to the rescue!

Pasta is delicious, plain and simple: think olive oil, garlic, Parmesan, and some herbs; add in chicken and a creamy, lemony sauce, and you have a guaranteed crowd pleaser!

That’s all it takes: adding pasta to this Chicken piccata recipe makes for a meal that is cause for celebration. Plus it’s a perfect way to show off what a great “home chef” you are. This recipe was inspired by my love of pasta, one of my top restaurant “luxury” meals, but I’ve made it easy for the home cook.

What Is Chicken Piccata Linguine

Chicken Piccata Linguine is nothing  more than chicken cutlets, dredged in flour, browned, cooked in a sauce of butter, lemon juice, cream and chicken stock, then tossed with linguine.It can be prepared in 30 minutes or less and it’s so easy and delicious it should be part of  every home cooks repertoire.

Traditionally it doesn’t use cream in the recipe and because I don’t drink I’ve replaced the customary white wine with chicken stock. I’ve talked here before, about the importance of saving some of the pasta water before draining, it really is the magic ingredient that thickens  and adds flavor to your pasta sauces. It’s a step that can be easily forgot, I  save more than I need just in case i need it.

I served it with pasta for an easy weeknight family meal. If you want a special occasion dressed up dinner serve it with garlic mashed potatoes and snap fresh green beans.

Don’t forget to leave me comment if you make this, and please don’t forget to tag me on Instagram, hearing from you is my favorite part!!!!

Ingredients

• 1/2 lb. Linguine
• 4 6 oz chicken breast
• 1/4 cup flour
• Salt and pepper to taste
• 2 tablespoons each butter and olive oil
• Rind from two lemons
• Lemon juice from two lemons
• 1 cup heavy whipping cream
• 1 cup chicken stock
• 1 cup resevered pasta water
• 1/2 cup  capers
• 1 cup chopped artichokes
• 2 Tbs. chopped garlic
• 1/2 cup chopped onion
• 1 Tbs. each chopped Italian parsley, basil, and thyme
• Instruction
• Salt and pepper chicken
• Coat with flour
• Heat oil and butter  add onion and garlic saute until tender and just beginning to brown
• Add chicken brown on both sides remove from skillet
• Add heavy whipping cream, chicken stock, resevered pasta water, lemon juice and rind
• Simmer until thickens about 15 minutes
• Return chicken to pan
• Add capers and artichokes
• Simmer 5 minutes more
• Toss linguine with sauce top with chicken, sprinkle generously with Parmesan and Italian parsley……. Enjoy