Maggiano's Little Italy Linguine with Chicken, Pesto and
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes
Maggiano's Little Italy Linguine with Chicken,
Pesto and Pinenuts
8 ounces chicken stock
2 ounces Parmesan cheese
1 teaspoon basil/parsley
5 ounces cooked and pulled white chicken meat
12 ounces linguini pasta
1 teaspoon fresh lemon
1 ounce whole butter
2 ounces pesto
7 ounces boneless white chicken breast
1 teaspoon rosemary, thyme, sage
1 teaspoon olive oil
Toss chicken, oil and herbs. Place on a a baking sheet and sprinkle
with salt and pepper.
Add 1/2 cup water to pan and bake at 350 degrees F for 15 minutes or
until cooked through.
Remove from oven and let cool. Pull it into small strips.
Bring chicken stock, parmesan cheese and basil/parsley to a simmer.
Toss all ingredients (including pasta) into serving bowl and top
with toasted pine nuts.
Source: WXIA 11, Atlanta -
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