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 think the red specks are ground peppercorns and the green things are snipped chives..... Am I correct??
The red specks are from a whole grain dijon mustard. The green is chives. Glad you enjoyed it!
Can you make this w/non-fat half and half or milk?
made this last night with a side of saute'd shrimp... it was AMAZING... thank you Barry for sharing this...
would it be ok with a white moscato? I dont want to buy a bottle of something I wont drink
I made it tonight with a white moscato, and it was delicious!!
Really yummy! Made this with one addition - sun-dried tomatoes. The dish was looking a little too white!
what can I substitute for white wine? we cannot have any type of alcohol in our house
Chicken stock will be great.
I'm making this tonight, but i used chicken thighs and have cooked them all day, when i get home i'm going to pull it apart and make the rest of the stuff! hopefully it turns out ok!!!
I just made this recipe and it is delish. I will be posting it on my food blog snowdelicious.blogspot.com with a link back here. I LOVED it.
Going to try this tonight. Looks sooo tasty!
Made it last night! Super yummy! Used chicken stock and wine, and only half of the cream.
This recipe looks delicious. Can't wait to try it. Thank you! 🙂
I am making this tonight...can't wait!
I made this tonight and tried to 'skinnyize' the recipe by using fat-free half and half, and it tasted really good, but it ended up with white specks, which I suspect was the half-n-half separating from cooking it at high heat. I used a little flour to thicken the sauce. At any rate, my husband ate two huge portions!