The Queen’s Kitchen


Spanish Chicken Linguine January 5, 2005

Filed under: Chicken — Carrie @ 3:25 pm

3 tablespoons olive oil
4 skinless, boneless chicken breasts
1/2 cup all-purpose flour
6 slices lower-fat bacon, chopped
2 onions, chopped
4 cloves garlic, minced
2 cups chicken stock
3 teaspoons chili powder
2 teaspoon garlic powder
salt and pepper to taste
dried thyme to taste
Enough cooked, drained linguine to feed your crew

Heat the olive oil in a skillet over medium heat.
Mix 1 teaspoon chili powder, 1 teaspoon garlic powder and salt and pepper to taste into the flour. Dredge chicken in flour mixture to coat.
Brown chicken in the skillet about 2 minutes on each side.
Set aside chicken. Mix in bacon, onions, and garlic into the skillet, and cook until onions are tender and bacon is evenly brown. Pour in the chicken stock, and bring to a boil. Reduce heat to low, and simmer 10 minutes.
Return chicken to skillet. Season with chili powder, garlic powder, salt, pepper, and thyme. Cover, and continue cooking 15 minutes over low heat, or until chicken juices run clear.
Remove chicken to a platter, then pour the remaining bacon/onion mixture into the cooked, drained linguine for a yummy sauce.


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