Cheffing-It-Up! “Basil Chicken Linguine”

OLYMPIA, WA –  Let’s start off this season right and start from the top… I have a simple motto when it comes to food RVing and that is, “There is NO need to eat poorly on the road!” I live by that rule and I try to always share that with you, so this week, that’s what we’re going to do.

At my recent stay at Millersylvania State Park, I busted out a new recipe that was so good, I’m going to do it at home as well and that’s: Basil Chicken Linguine” This is a dish you can do in one pan and do it well:

“BASIL CHICKEN LINGUINE”

THE RECIPE:

Ingredients – 1 chicken breast, fresh basil, fresh linguine, chopped mushrooms, onions, garlic, lemon, olive oil, butter, chicken stock, chardonnay, Parmesan Reggiano, cappers, heavy cream 

Spices – garlic powder, salt, pepper, thyme, dried oregano 

“MISE EN PLACE” BEFORE HITTING THE ROAD

Step 1 – Chop 1 chicken breast, add a half a teaspoon of garlic powder and a quarter teaspoon of salt & pepper, place in Tupperware and bring with you.

“BASIL OIL”:

Step 1 – In a food processor add in: A cup of fresh basil, a teaspoon of cappers, 2 tablespoons of minced garlic,  a teaspoon of salt & pepper, a 1/4 of freshly squeezed lemon and about a 1/4 cup of olive oil. 

Step 2 – Blend until its a nice consistency and then store in the fridge and bring it with you when you load up your food for the trip.

ON THE ROAD, READY TO COOK

Step 1 – First heat up a skillet with 2 tablespoons of olive oil and a table spoon of butter.

Step 2 – Once the butter and oil have melted and blended together, you want to add in your chicken and brown on each side. While the chicken is browning, add in a pinch of salt & pepper and about a teaspoon of dried oregano

Step 3 – Next into the pan, you want to add in a quarter cup each of a chardonnay you like to drink and some chicken stock and cook for another 2 minutes.

Step 4 – Time to add the mushrooms to cook them down and then you want to add in your basil oil, which should be about 3/4 of a cup.

Step 5 – With the chicken and liquids all cooking, you want to add in about 4 ounces of fresh linguine, mix together and then turn the heat down to low and cover for about 2 minutes.

Step 6 – To finish off the dish, you want to add in a half a cup of heavy cream, a squeeze of lemon and 3/4 of a cup of Parmesan Romano & Asiago.  Once you add in everything, turn the heat off, stir and cover. You want to let things sit for a another 2 minutes before serving

Step 7 – Toast up some bread and then boom plate it up and enjoy with a good glass of wine

This really was a nice way to end the day, another example of how you can eat well on the road.  Let me know if you try it some time, I love to hear how it worked out!

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