Creamy Chicken Linguine with Fire-Roasted Tomatoes and Romano Cheese

4 meals

From a reel by Brook Recipes — watch the original

Ingredients

• 12 oz linguine pasta
• 1 lb chicken breast or thighs, sliced into strips
• 1 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 can (14 oz) fire-roasted tomatoes, drained slightly
• 1 cup heavy cream
• 3/4 cup whole milk
• 1 cup Romano cheese, freshly grated
• 1/2 cup Parmesan cheese, freshly grated
• Salt
• Black pepper
• Garlic powder
• Onion powder
• Italian seasoning
• Optional: fresh parsley
• red pepper flakes
• cracked black pepper

Instructions

1. Boil the linguine in salted water until al dente, then drain.
2. Season the chicken strips with salt, black pepper, garlic powder, onion powder, and Italian seasoning.
3. Sauté the seasoned chicken in olive oil over medium-high heat for 5–7 minutes until cooked through, then remove from the pan.
4. Melt butter in the same skillet over medium heat, sauté the minced garlic for 1 minute, and then stir in the fire-roasted tomatoes.
5. Simmer the tomato mixture for 3–4 minutes.
6. Reduce heat and stir in the heavy cream and whole milk, simmering for 2–3 minutes.
7. Add the Romano and Parmesan cheeses to the sauce, stirring until melted and smooth, and season with salt and pepper.
8. Return the cooked pasta and chicken to the skillet, tossing to coat thoroughly in the sauce.
9. Garnish with parsley, cracked black pepper, and red pepper flakes before serving.