Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 clove garlic , minced
• 6 skinless , boneless chicken breast halves
• 1 , 16 ounce
• 1 onion , chopped
• 0.5 cups water
• 1 cube chicken bouillon , crumbled
• 1.25 cups heavy cream
• 1 cup grated Parmesan cheese
• 0.75 cups milk
• 4 greens onions , sliced diagonally into 1/2 inch pieces
• 2 tablespoons chopped parsley , for garnish

Instructions

1. 1 Heat butter, olive oil, and garlic in a large sauté pan over medium heat. Cook chicken in hot butter mixture until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool slightly, then slice diagonally into long strips. Reserve butter mixture in the pan.
2. 2 Meanwhile, bring a large pot of salted water to a boil. Cook linguine in boiling water until tender yet firm to the bite, about 11 minutes. Drain and set aside.
3. 3 Reheat butter mixture in the pan over medium heat. Add onion and sauté, stirring often, until onion is soft but still white. Add water and bouillon; bring to a boil and simmer, uncovered, for about 10 minutes. Stir in cream, Parmesan cheese, milk, and green onions until sauce is well combined.
4. 4 Place linguine in a large bowl. Arrange chicken slices in a decorative pattern on top. Pour sauce over chicken and around linguine. Garnish with parsley to serve.

Nutrition per serving