Type what you have

Ingredients

• ✓ linguine pasta
• broccoli floret
• olive oil
• garlic
• red pepper flakes
• romano cheese
• flat-leaf parsley
• black pepper
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
2. 2 While the pasta cooks, place a steamer insert into a saucepan and fill with water, just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
3. 3 Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to pasta; gently toss to coat.
4. 4 Add cheese, parsley, black pepper, and salt; toss to combine.

By Happy On My Hill

Ingredients

• ✓ linguine pasta
• olive oil
• pancetta bacon
• shallot
• mushroom
• garlic
• black pepper
• oregano
• chicken broth
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, transfer back to the pot, and set aside.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Cook pancetta in hot oil until just beginning to brown. Stir in shallots, mushrooms, garlic, pepper, and oregano; cook until fragrant, about 1 minute.
3. 3 Pour in chicken broth; bring to a boil over medium-high heat, stirring occasionally, for 1 to 2 minutes. Reduce heat, cover, and simmer for 5 to 7 minutes.
4. 4 Strain liquid from the pan into pasta; toss to coat. Divide pasta onto individual serving plates, then top with equal portions of pancetta and mushrooms. Serve with Parmesan cheese and pepper.

By kempcooking

Ingredients

• ✓ linguine pasta
• peanut
• cilantro
• celery
• red bell pepper
• green onion
• carrot
• chicken
• black pepper
• salt
• chicken broth
• red pepper flakes
• ginger root
• brown sugar
• garlic chili sauce
• rice vinegar
• soy sauce
• peanut butter

Instructions

1. 1 To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
2. 2 Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
3. 3 Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.

By Sherbg

Ingredients

• ✓ linguine pasta
• asparagus
• butter
• garlic
• light cream
• lemon

Instructions

1. 1 Bring a medium pot of water to a boil. Cook asparagus in boiling water until bright green and slightly crisp, 3 to 4 minutes; drain.
2. 2 Melt butter in a large saucepan over medium heat. Sauté asparagus and garlic in hot butter for 3 to 4 minutes. Stir in cream and simmer for 10 minutes.
3. 3 Meanwhile, bring a large pot of water to a boil. Cook linguine in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain and transfer to a serving dish.
4. 4 Stir lemon juice into asparagus mixture; pour mixture over hot pasta.

By Heidi S

Ingredients

• ✓ linguine pasta
• chicken breast
• salt
• pepper
• olive oil
• garlic
• white wine

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. 2 Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Add the chicken and garlic to the skillet. Cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. Stir in the white wine. Toss the pasta with chicken in the skillet until the chicken is evenly distributed.

By Shelli Brawner Schlafhauser

Ingredients

• ✓ linguine pasta
• olive oil
• garlic
• clam
• parsley
• white wine
• basil
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 10 minutes.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Stir in liquid from clams, parsley, white wine, basil, and salt; simmer for 10 minutes.
3. 3 Stir in clams until heated through. Add cooked linguine pasta; toss to combine and serve warm.

By Karena

Ingredients

• ✓ linguine pasta
• olive oil
• garlic
• clam
• clam juice
• parsley
• salt
• black pepper

Instructions

1. 1 Cook linguine in a large pot of salted boiling water until al dente.
2. 2 Meanwhile, cook olive oil and garlic in a medium saucepan over medium heat until garlic is fragrant. Add chopped clams, clam juice, and parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
3. 3 Toss pasta with clam sauce. Serve warm.

By JANBLIDEN

Ingredients

• ✓ linguine pasta
• butter
• garlic
• mushroom
• clam
• parsley
• salt
• white pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

By Silvia Granger

Ingredients

• ✓ linguine pasta
• butter
• oyster mushroom
• parsley
• salt
• black pepper
• heavy cream
• green onion
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a serving bowl.
2. 2 Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender and lightly browned, about 5 minutes. Stir in parsley, salt, and black pepper; cook until flavors combine, about 1 minute. Pour in heavy cream. Bring to a gentle boil; cook until sauce thickens slightly, about 5 minutes.
3. 3 Pour sauce over pasta in the serving bowl; toss to combine. Add green onions and Parmesan cheese; toss until combined.

By TJ Lombard

Ingredients

• ✓ linguine pasta
• mussel meat
• butter
• cremini mushroom
• black pepper
• garlic
• white wine
• red pepper flakes
• whipping cream
• lemon

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine according to package directions until tender yet firm to the bite. Reserve cooking water.
2. 2 Place mussel meat in a fine-mesh strainer and rinse thoroughly with cold water.
3. 3 Melt 1 teaspoon butter in a medium skillet over medium-low heat. Add mussels and cook until thawed, about 3 minutes. Remove to a bowl and set aside.
4. 4 Wipe out the skillet with paper towels. Melt remaining 3 teaspoons butter. Cut large mushrooms into smaller pieces. Add to the skillet and sprinkle with pepper. Cook until soft, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute.
5. 5 Add wine and red pepper flakes to the skillet. Cook until wine reduces by half, 2 to 3 minutes. Add cream and mussels. Heat until warmed through, 1 to 2 minutes.
6. 6 Transfer linguine to the skillet with tongs. Toss to coat in sauce. Add some reserved cooking water to thin sauce, if desired. Transfer to a plate and garnish with lemon zest.

By Bren

Ingredients

• ✓ linguine pasta
• olive oil
• butter
• garlic
• tomato
• parsley
• clam
• parmesan cheese

Instructions

1. 1 In a medium skillet over medium heat, heat olive oil and butter. Add tomatoes, parsley, and garlic; simmer and let reduce, about 5 minutes. Add some clam juice if the sauce reduces too much.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
3. 3 Add pasta and clams to the skillet and heat through; top with Parmesan cheese and serve immediately.

By Paris

Ingredients

• ✓ linguine pasta
• butter
• garlic
• heavy cream
• imitation crabmeat
• salad shrimp
• parmesan cheese
• salt
• pepper
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and cook until tender yet firm to the bite, about 3 minutes.
2. 2 At the same time, melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in cream and cook until thickened, about 5 minutes. Add crabmeat, shrimp, Parmesan, salt, and pepper. Reduce the heat to low and cook until heated through, 2 to 3 minutes.
3. 3 Transfer cooked linguine to a serving platter. Pour seafood sauce over top and garnish with parsley.

By Jenni Lawson

Ingredients

• ✓ linguine pasta
• olive oil
• garlic
• chicken broth
• lemon
• shrimp
• parmesan cheese
• cream
• cilantro
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
2. 2 While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add garlic and saute until soft, about 1 minutes. Add chicken broth and lemon juice; bring to a boil.
3. 3 Add shrimp and cook only until it turns pink; do not fully cook at this point. Remove shrimp from the sauce and set aside; cover to keep warm.
4. 4 Reduce the skillet temperature to medium. Add Parmesan cheese, cream, and lemon zest to the sauce; bring to a simmer. Cook to thicken the sauce, about 2 minutes. Season with salt.
5. 5 Add shrimp to the sauce just before it has fully thickened and cook until bright pink on the outside and the meat is opaque, 1 to 2 minutes; don't overcook.
6. 6 Combine shrimp sauce, pasta, and cilantro; toss and serve.

By Nina

Ingredients

• ✓ linguine pasta
• olive oil
• garlic
• tomato
• salt
• red pepper flakes
• shrimp
• bay scallop
• parsley

Instructions

1. 1 Heat 2 tablespoons of olive oil and garlic in a large saucepan over medium heat. When garlic starts to sizzle, pour in tomatoes and season with salt and red pepper flakes. Bring to a boil, then simmer over low heat, stirring occasionally, for 30 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
3. 3 Heat remaining 2 tablespoons of olive oil in a large skillet over high heat; add shrimp and scallops. Cook, stirring frequently, until the shrimp turn pink, about 2 minutes Add shrimp and scallops to tomato mixture and stir in parsley. Cook until sauce just begins to bubble, about 3 to 4 minutes. Serve sauce over pasta.

By MARBALET

Ingredients

• ✓ linguine pasta
• olive oil
• grape tomato
• white wine
• kalamata olive
• red pepper flakes
• salt
• black pepper
• bay scallop
• garlic
• parsley

Instructions

1. 1 Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside.
2. 2 Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes.
3. 3 Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don't move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops.
4. 4 Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.

By lutzflcat

Ingredients

• ✓ linguine pasta
• olive oil
• garlic
• tomato puree
• water
• red wine
• salt
• sugar
• red pepper
• squid

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
2. 2 Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.

By ELEANOR1052

Ingredients

• ✓ linguine pasta
• butter
• onion
• mushroom
• chicken breast
• garlic
• all-purpose flour
• salt
• chicken broth
• sour cream
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and cook until tender, about 8 minutes. Drain.
2. 2 Meanwhile, melt butter in a large skillet over medium heat. Add onion and mushrooms and cook until tender. Remove from the skillet with a slotted spoon and set aside.
3. 3 Add chicken pieces to the pan and sprinkle with garlic. Cook and stir until evenly browned and cooked through. Whisk flour and salt into the pan drippings until smooth. Gradually whisk in chicken broth and simmer over low heat until slightly thickened.
4. 4 Return mushrooms and garlic to the pan and stir in sour cream; season with pepper. Cook until heated through, but do not boil. Serve over linguine.

By DUST32

Ingredients

• ✓ linguine pasta
• butter
• cremini mushroom
• onion
• garlic
• all-purpose flour
• salt
• black pepper
• heavy cream
• spreadable cheese
• cracked pepper
• nutmeg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving about 1 cup pasta water.
2. 2 Meanwhile, melt butter in a saucepan over medium heat. Add mushrooms, onion, and garlic; cook until soft, about 5 minutes. Increase heat to medium-high; cook and stir until reaches a simmer. Stir in flour, stirring constantly, until any are lumps smoothed out. Season with salt and black pepper; stirring constantly. Stir in cream, then stir in cheese and nutmeg, stirring constantly. Reduce heat to medium-low; simmer until thickened, stirring every 5 minutes to prevent lumps and sticking. You may need to reduce heat to low and add more butter.
3. 3 Stir in linguine, adding splashes of reserved pasta water until reaches desired sauce consistency.

By JustAddKetchup

Ingredients

• ✓ linguine pasta
• olive oil
• garlic
• tomato
• caper
• bay leaf
• thyme
• sage
• salt
• pepper

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until fragrant, about 3 minutes, then stir in the tomatoes, capers, bay leaves, and thyme leaves. Bring to a simmer, then reduce heat to medium-low, and continue simmering for 15 minutes. Stir in sage leaves, and simmer 10 minutes more.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to the pot off of the heat. Season the sauce to taste with salt and pepper, then pour over the pasta and toss to coat.

By Gypsybead

Ingredients

• ✓ linguine pasta
• ground beef
• salt
• pepper
• onion
• green bell pepper
• tomato paste
• garlic
• oregano
• cherry tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a large skillet over medium heat, brown the ground beef until almost cooked; about 10 minutes. Season lightly with salt and pepper.
3. 3 Using a food processor, chop the onion finely. Wash it out and then put in the bell pepper. It should turn to liquid. That's the surprise!
4. 4 Add tomato paste, garlic, onions, oregano, and bell pepper juice to the browned beef. Allow it to settle a little bit, folding it all together. Add the tomatoes and cover; simmer for another 15 minutes. With a fork or spatula crush the tomatoes and blend the juice into the sauce; continue simmering for about 10 more minutes. Serve over cooked pasta.

By Pokijay

Ingredients

• ✓ linguine pasta
• olive oil
• bacon
• onion
• garlic
• red pepper flakes
• white wine
• shrimp
• langostino lobster
• pea
• basil pesto
• half and half
• parmigiano-reggiano cheese

Instructions

1. 1 Bring a large pot of lightly salted and oiled water to a boil. Add linguine and cook until tender yet firm to the bite, about 11 minutes; drain.
2. 2 Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add bacon, onion, garlic, and pepper flakes; sauté until onion is golden brown, 10 to 15 minutes. Add white wine and cook, stirring occasionally, until absorbed, 2 to 4 minutes. Stir in shrimp and langostino and sauté until pink, about 2 minutes.
3. 3 Reduce the heat to medium and stir in strained linguine. Add peas, pesto sauce, and half-and-half; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top each serving with Parmigiano-Reggiano cheese.

By Michael

Ingredients

• ✓ linguine pasta
• margarine
• garlic
• onion
• white wine
• salt
• black pepper
• romano cheese
• chicken broth
• bay scallop
• parsley

Instructions

1. 1 In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.
2. 2 Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. 4 Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.

By Nikki Medina

Ingredients

• ✓ linguine pasta
• olive oil
• garlic
• chicken broth
• white wine
• lemon
• lemon zest
• salt
• black pepper
• shrimp
• butter
• parsley
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
2. 2 Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
3. 3 Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

By skini

Ingredients

• ✓ linguine pasta
• onion
• seafood seasoning
• oregano
• basil
• garlic powder
• red pepper flakes
• salt
• black pepper
• olive oil
• clam
• mushroom
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, return pasta to pot, and set aside.
2. 2 Combine onion, seafood seasoning, oregano, basil, garlic powder, pepper flakes, salt, and black pepper in a small bowl.
3. 3 Heat oil in a saucepan over medium-high heat. Add onion mixture; cook, stirring constantly, until fragrant, about 1 minute. Stir in clams with juice and mushrooms; reduce heat and simmer, about 5 minutes.
4. 4 Stir clam sauce into pasta to combine; top servings with parsley.

By fabeveryday

Ingredients

• ✓ linguine pasta
• green bean
• lime juice
• canola oil
• soy sauce
• brown sugar
• sesame oil
• garlic
• orange zest
• serrano chile pepper
• carrot
• green onion
• salt
• black pepper

Instructions

1. 1 Fill a saucepan with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, and rinse with cold water until the pasta is cool.
2. 2 Bring a saucepan of lightly salted water to a boil, stir in the green beans, and cook, stirring occasionally, until the beans are bright green and slightly tender, 5 to 8 minutes. Drain the beans, and rinse with cold water to chill.
3. 3 In a large salad bowl, combine lime juice, canola oil, soy sauce, brown sugar, sesame oil, garlic, orange zest, and serrano peppers, stirring until the sugar has dissolved. Allow the dressing to stand for 30 minutes. Lightly toss in the carrots, green onions, linguini and green beans, and season to taste with salt and pepper. Cover and chill before serving.

By Denise

Ingredients

• ✓ linguine pasta
• olive oil
• garlic
• tomato
• white wine
• butter
• salt
• black pepper
• shrimp
• cajun seasoning
• olive oil

Instructions

1. 1 Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
2. 2 Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
3. 3 Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.

By Cindy in Pensacola

Ingredients

• ✓ linguine pasta
• albacore tuna
• water
• pea
• pea
• onion
• garlic
• sun-dried tomato with herbs
• vegetable broth
• salt
• black pepper
• red pepper flakes
• parsley
• parmesan cheese

Instructions

1. 1 Place the oil from the sun dried tomatoes in a large saute pan over medium heat. Add in onions and garlic. Cook over medium heat until onions begin to turn translucent, about 4 minutes. Add the broth to the onions and bring to a simmer.
2. 2 Stir in the peas and the sun dried tomatoes. Cook for another 3 minutes. Peas should remain crisp so be careful not to over cook.
3. 3 Stir in undrained tuna and heat through. Be careful not to break up too many large pieces of the tuna while stirring. Cook about 2-3 minutes. Add salt and pepper to taste and crushed red pepper if desired.
4. 4 Serve immediately over hot pasta. Garnish with parsley and top with grated Parmesan cheese.

By Bumble Bee

Ingredients

• ✓ linguine pasta
• butter
• chicken breast
• salt
• pepper
• button mushroom
• marsala wine
• cream of chicken soup
• cream of mushroom soup
• heavy cream
• rosemary
• thyme

Instructions

1. 1 Melt 6 tablespoons butter in a large skillet over medium high heat. Season chicken with salt and black pepper; add to the skillet. Cook until cooked halfway and golden brown on both sides, 4 to 7 minutes per side. Transfer chicken to a 9x13-inch baking dish. Reserve drippings in the skillet; set aside.
2. 2 Melt remaining 2 tablespoons butter in a separate skillet over medium-high heat. Add mushrooms; sauté. Stir in 1/4 cup Marsala; reduce over low heat for 5 minutes. Set mushrooms aside; keep warm.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Stir cream of chicken soup and cream of mushroom soup into reserved chicken drippings, mixing well, making sure no lumps remain. Slowly stir in cream, stirring constantly, then add remaining 1/2 cup Marsala (adjust sauce consistency by adding more or less Marsala). Season with rosemary and thyme; simmer over medium heat until bubbly, then stir in reserved mushroom mixture. Pour soup mixture over chicken in baking dish, cover.
5. 5 Bake in the preheated oven for 30 to 45 minutes.
6. 6 Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes; drain. Serve chicken breasts and sauce over linguine.

By DANIELLE M

Ingredients

• ✓ linguine pasta
• butter
• green onion
• garlic
• mushroom
• broccoli
• chicken broth
• chicken breast
• butter
• all-purpose flour
• milk
• colby jack cheese
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
2. 2 Meanwhile, melt the 2 tablespoons butter in a large pot over medium-high heat. Stir in the onions, garlic, mushrooms, and broccoli, and cook and stir for 5 minutes. Pour in the chicken broth; cover and simmer until broccoli is just tender. Stir in the chicken, and cook until chicken is no longer pink in the center, about 5 minutes.
3. 3 While the chicken is cooking, melt the butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add the butter-flour mixture to the chicken mixture, stirring constantly with a fork to prevent lumps. Pour in the milk, stirring constantly until smooth. Reduce heat to medium; simmer for 5 minutes more.
4. 4 Stir in the Colby-Jack cheese; reduce heat to low and continue stirring until cheese is melted. Stir in the linguine. Season to taste with salt and pepper.

By BLONDIE1020

Ingredients

• ✓ linguine pasta
• olive oil
• garlic
• red onion
• green onion
• tomato
• tomato
• tomato paste
• oregano
• thyme
• mussel
• shrimp
• white wine
• lemon juice
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
3. 3 Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in garlic and onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
4. 4 Heat remaining 1 tablespoon of olive oil in a large skillet over medium-low heat. Stir in green onion and diced tomatoes; cook and stir until tomatoes have softened. Stir onion mixture into tomato mixture; add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes.
5. 5 Stir in mussels and shrimp, then pour in wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.

By Lee514