Super easy and very satisfying, this meal always leaves you with the warm and fuzzies!
Yields four servings, but tonight BPJ and I managed to eat it all just between the two of us…thank goodness for spin class!
2 TBS Unsalted Butter
1 Onion, Minced
4 Cloves Garlic, Minced
2 Large Boneless Chicken Breasts, Butterflied
1/2 Box Linguine Noodles (Olive Oil and Salt for Pasta Water, If Desired)
Equal Parts Salt, Dried Thyme, Dried Oregano, Pepper, Garlic Powder
3 TBS Unsalted Butter
1 1/2 TBS All Purpose Flour
1 1/2 C. Milk, or To Desired Consistency
1/4 C. Pecorino Romano, or To Taste
1/2 C. Parmigiano-Reggiano, or To Taste
Salt, To Taste
Thyme, To Taste
Preparation of Chicken:
- Season both sides of butterflied chicken with prepared seasoning.
- Melt 2 TBS butter in large skillet over high heat, add onions and garlic. Sautee for 2 minutes, or until onions are fragrant and transparent.
- Add chicken to pan, cook each side for roughly 4 minutes, or until no longer pink. Remove chicken to rest of cutting board. Set onions and garlic aside for use in sauce (they should be caramelized).
- Begin boiling linguine, per instructions on the package.
- After chicken rests 2 – 4 minutes, slice and set aside to serve.
Preparation of Sauce:
- Melt 3 TBS of butter over medium heat, then slowly whisk in flower. Continue whisking until roux (pasty dough-like substance) forms and begins to darken ever-so-slightly in color (think light beige).
- SLOWLY add milk, whisking constantly to avoid lumps. Add cheeses, continuing to whisk to avoid lumps and burns.
- Once sauce has reached desired consistency, add salt and thyme to taste.
- Whisk in onions / garlic previously set aside from the chicken.
- Be sure to taste it, and add extra salt / thyme as desired.
- Reduce heat, and add drained pasta (make sure there is no water), stirring to coat each noodle.
Finally, spoon the coated noodles into a bowl, add chicken, and top with extra cheese if so desired. And that’s it!
If I am feeling wild, I will sometimes add spinach and halved cherry tomatoes to chicken while it is searing to soften tomatoes and whither spinach.
**Please note that I borrowed this image from My Recipes because we ate the whole thing before I could take a photo. Whoops! This sauce will be slightly darker in color, and covered in delicious chicken.