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Place a pot with 6 quarts water over high heat and bring to a rolling boil. Add a pinch of salt and the linguine and cook per package directions. Drain well, reserving 1 cup of the cooking water.
While pasta cooks, combine flour, pepper and salt in a plastic bag and shake to mix. Drop chicken into the bag and shake to coat each piece well.
Place oil into a 12-inch non-stick skillet over medium high heat. Shake chicken pieces to remove excess flour then saut until browned on both sides and cooked through, about 8 minutes (larger pieces will take longer). Remove chicken once it is thoroughly cooked and lower heat to medium. Add butter, onion and garlic to the skillet and cook, stirring until onions are cooked, about 2 minutes.
Scoop cup of the remaining flour mixture from the plastic bag and add to the skillet, cooking for 1 minute while whisking constantly. Add the red pepper flakes, wine and lemon juice and continue to whisk until thickened, then add cream and again cook, constantly whisking to form a thick sauce. Stir in parmesan cheese. Taste and add salt and pepper as needed. Stir in about half of the green onion and tomato, the drained pasta and add pasta cooking water as necessary if sauce needs to be thinned enough to coat the pasta evenly.
Place the cooked chicken into the skillet and continue to heat over medium until chicken is serving temperature. Garnish with remaining green onion and tomatoes before serving.