Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds
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Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds. A simple delicious chicken and pasta dish with a creamy Dijon sauce. Good for both quick and easy meals or an impressive dinner party dish.
I have to admit that this is one of my all time favourite Dijon Chicken and pasta recipes. I got it many years ago from a restaurant owner in downtown St. John's who was kind enough to share it with me.
On the rare occasion that I cook only for myself, this is a likely candidate for my meal for one but it would make a great meal for sweethearts to share too.
Over the past few years it has become very popular on Rock Recipes and has been consistently in our TOP TEN recipes of all time and we've got over 1800 on the site. I constantly hear rave reviews for this dish, either from couples or families who love it as a quick and easy weekday meal.
The recipe has also been used by numerous followers as an easy dinner party dish that impresses. Your guests will leave wanting the recipe for this simple, luscious and versatile dish.
See the video I did for this recipe in collaboration with CBC Newfoundland and Labrador.
Some tips and other recipe suggestions.
I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.
If you liked this recipe you'll also want to try this Creamy Garlic Scallop Spaghetti:
Originally posted October, 2007. 2021 UPDATE. After 13 years on this website, this recipe is still in our TOP TEN CHICKEN DINNERS!
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Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds
Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds. A simple delicious chicken and pasta dish with a creamy Dijon sauce. Good for both quick and easy meals or an impressive dinner party dish.
Ingredients
- 350 gram package fresh linguine, cooked (¾ lb)
- 4 boneless skinless chicken breasts
- 1 cup sliced crimini mushrooms, you can also use button or chanterelle mushrooms
- 3 tablespoons olive oil
- 4 cloves minced garlic
- Salt and pepper to season
- 4 oz white wine
- 2 cups whipping cream
- 3 tablespoon Dijon mustard
- Salt and pepper to season
- ¼ cup toasted slivered almonds
Instructions
- Heat olive oil in a large heavy bottomed frying pan over medium low heat.
- Add chicken breasts, garlic, season with salt and pepper and continue to fry the chicken until completely cooked.
- Remove chicken from pan and hold in a warm oven.
- Add the white wine to the pan.
- Simmer until the volume is reduced by half, then add the whipping cream, mustard and salt and pepper to season.
- Simmer until sauce thickens enough to coat a metal spoon.
- Return Chicken to the sauce, add the chanterelle mushrooms and simmer for an additional 2 minutes.
- Serve over cooked linguine.
- Sprinkle with toasted slivered almonds.
Nutrition Information
Yield
4Serving Size
1 serving with pastaAmount Per Serving Calories 901Total Fat 62gSaturated Fat 30gTrans Fat 1gUnsaturated Fat 27gCholesterol 231mgSodium 714mgCarbohydrates 36gFiber 4gSugar 6gProtein 46g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
I've never tried it with Greek Yogurt but it's worth a try. I'd strain the yogurt for a couple of hours or so first.
Where's my fork! I just want to reach out and grab this plate, to dig right in. Fabulous as usual Barry! Thanks for sharing at Simple Supper Tuesday.
I found this on Pinterest via a friend's board. Wasn't sure about the mustard. It was amazing! Making this for a 15 person dinner party tomorrow. I used Riesling wine. It's my favorite go to for special occasions. So simple yet so elegant.
I made this tonight and it is to die for. The best recipe I have found on Pinterest. No modifications needed!!!! It is restaurant worthy. Thank you for sharing!!!
This is such an elegant dinner....make it often, everyone
loves it!!!!! Definitely high class restaurant worthy!!!!!
Did you use creamy Dijon mustard or stone-ground mustard? In the picture it looks like there are little seeds in the sauce.
You can use either or a combination of both.
I make this a lot....because it is so fabulous!!! Restaurant quality..that is for sure!!! Really quick and easy to make.
This is a GREAT, GREAT recipe. My family loved it!!
Thanks, it was one of the early successful recipes on the site and I still make it regularly.
Anything with pasta and I'm in! Sounds delicious!
I have made this recipe a few times and I've added a few things to spice it up a little... I cook mushrooms a little to brown them for more depth of flavour, I add two chopped green onions to the sauce... Italian spice... No salt seasoning... A little chicken broth. Chipotle chili powder which gives it a wonderful kick which I find is missing in this recipe ... Green peas and top with parmesan cheese... I've done this with pork as well instead of chicken 🙂
Entire family enjoyed this recipe.
this Dish was amazing...I served this as a anniversary dinner looked elegant and tasted amazing
Can I use half and half instead of 35% cream? This looks amazing but the cream steers me away!
I'd certainly give it a try. You may have to simmer the sauce a little longer after adding it.
I can't have dairy. Has anyone substituted the whipping cream for almond milk?
This looks delicious! I make any of your recipes. Always a big hit with family and friends.