Last weekend, we spent a glorious time in Las Vegas. Out first time! It was quite an adventure. And quite exhausting. That heat really took it out of me! It was over 100 degrees every day. I didn’t think it would be that bad since I was born and raised in Florida with humidity that would slap you in the face when you went outside. But it was bad. Real bad. By the end of the trip, I didn’t want the leave the hotel. But we had an awesome time. And I got to see my girl JLo perform so I couldn’t have asked for more!
We got home late Monday night around 10:30 pm and walked into quite the surprise all over the kitchen: ants. Ugh. We spent the next hour exorcising our kitchen of those little terrors. And mind you, we had to wake up early for work the next day. Needless to say, I was a zombie for most of the next morning, if not the whole day.
Dinner was the last thing I wanted to think about that week. But at the same time, I craved something comforting and, frankly, unhealthy (thanks a lot, stress). I didn’t want to make anything too crazy so I started looking for some simple recipes for dinner that also used ingredients that we already have.
While searching, I stumbled upon yet another great recipe from the Pioneer Woman. It looked easy and comforting, plus we had everything that the recipe required so I think I found a winner!
And oh my goodness, did it taste like a winner too. The thick, creamy sauce stuck to every inch of the linguine so you had a bit of garlic, cream, butter, and white wine in every bite. Yumm. And, even better, there was not a vegetable in sight. Sometimes you just need starchy carbs and starchy carbs alone. So don’t even think about putting veggies in this dish. This is an indulgent dish and I won’t let you healthy it up.
Here are some things to consider when making this recipe:
- To ensure you get nice color on the chicken, make sure you let it sit on one side for at least five minutes. You do not need to flip more that once so be patient and let it sit there and turn that beautiful caramel brown color.
- I hate mincing garlic. It takes forever for me to get it cut into small enough pieces, plus my fingers end up smelling like garlic for days later from the oils. A few months ago, we bought a garlic press. The press smashing the garlic into tiny little pieces so you don’t have to mince. And it takes almost no time to do it! I love it! Here’s the one we have, in case you’re looking for an easy alternative to mincing. It works for shallots too.
- You can use basically any pasta for this dish. I think it works best with long pasta but you can use short pasta like rotini or penne, if you want. I actually used whole wheat linguine because that’s all we had. It worked out really well, actually. It has a nice bite to it and holds up well with the other textures in the dish.
- If you don’t want to use wine for the sauce, you can easily substitute chicken broth.
Let me know how the recipe turns out for you!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
Recipe (adapted from The Pioneer Woman):