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.
Thx sandy! I wondered about it skinny too.
Probably one of my favorite pasta dishes that I've made this year!!
Oh my. You've really outdone yourself here with this AH-MAZING dish. I need to go to the store right this second so I can make this ASAP!
Made this for dinner tonight and it was a hit! A new "go to" at our house.
This looks really good - i haven't made it yet, but to lighten it up a bit, perhaps you could drink nonfat evaporated milk in place of some of the cream, i have done that for a penne vodka and you can't tell the difference!
I made this with a few modifications. I had button mushrooms so I used those. I also had chicken thighs that I cooked in the crock pot with onion, carrot and celery and lots of spices. I used stock instead of wine in the sauce and added the onion and chicken that ended up shredded. We topped it off with sliced almonds and smoked provolone. It turned out so good!
This looks delicious. I'm going to Have to try it ... will let you know how it went once I do. Thank you!
What are the little red dots in the picture?
I've used whole grain mustard so the red dots are mustard seeds.
I made this tonight and used milk and flour instead of the whipping cream and we LOVED it. Very yummy. I will be making this again.
Looks Great! Gonna try it tonight. Can I switch out the white wine for cooking dry wine? I'm not a wine drinker, so I wouldn't know the taste difference. 🙂
You can substitute chicken stock for the wine if you prefer.
Made this this eve and all I can say is....divine!! I've varied it slightly though to make it healthier (only a tiny bit though lol!) I used single cream, cooking wine, honey mustard (don't like Dijon) button mushrooms and threw some steamed mangetout in at the end to get a portion of veg in! Family devoured it and will certainly make again! Thankyou 🙂
This was FANTASTIC. I made it for my aunt and a friend of hers, both of whom are fine-food connoisseurs, more or less. They raved about it all night and told what an amazing cook I am and told me I should consider culinary school! Thank you so much for sharing this recipe, I am so glad I found it through Pinterest!
Hi,can I substitute Greek Yoghurt to cream pls! this recipe is mouthwatering!! Thanks! 🙂