1 1/2 tbsp olive oil, divided use
4 boneless, skinless chicken breast h, alves, cut into 1
1 freshly ground black pepper
10 sun-dried tomatoes, soaked 10 minut, es in hot water(o
1/4 cup chopped onion
1 tsp minced garlic
1 1/2 cup sliced zucchini
1 1/2 cup broccoli florets
1 1/2 cup chicken broth, divided use
1/4 cup dry vermouth or white wine
1 tsp oregano
1 1/2 tsp cornstarch
1/4 tsp hot red pepper flakes
1/4 cup heavy cream
10 oz linguine, cooked according to packa, ge direction
1 parmesan cheese
Directions
Cut chicken into cubes and sprinkle with pepper. Soak sun-dried
tomatoes in hot water 10 minutes.
Heat 1 tablespoon of the olive oil in large, heavy, non-stick skillet;
saute chicken just until no longer pink, about 5 minutes. Remove from
pan.
Add remaining 1/2 tablespoon olive oil to skillet; stir in onion and
saute until softened but not browned, about 2 minutes.
Stir in garlic, zucchini and broccoli. Add 3/4 cup of the chicken
broth, cover and simmer 3-5 minutes, or until broccoli is
crisp-tender.
Combine oregano and cornstarch with remaining 3/4 cup chicken broth
and add to vegetables. Return chicken to pan, add hot red pepper
flakes and cook over brisk heat until slightly thickened and bubbly.
Heat cream in microwave 30 seconds and stir into pan. Season to taste
with salt and pepper and serve immediately over linguine or other
pasta.
Servings: 8 servings
Chicken & Broccoli With Linguine Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Pasta; Poultry; Vegetable
The History of Recipes
It is quite feasible to follow the history of recipes way back into antiquity, in truth as far back into history as ancient Egypt, and maybe even further. In practice though, sadly, these ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to historians are some ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. As our culinary historical trip moves on a few more years we have a couple of interesting books dating from the 14th Century : one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian curry that is popular today, but instead descriptions of the types of food cooked for the nobility of the period. Over the following few hundred years, the rich families of Wesstern Europe competed with each other to offer the most exotic banquets, and as a consequence, cooks and their collection of recipes were much in demand. However, it was during the 1800s that cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, testing, and publishing the recipes of their peers. By the arrival of the 20th century, cooking publications are in great demand, due to more people being able to read, people having more free time and having more money. |
We hope you enjoy this Chicken & Broccoli With Linguine recipe.
