Mustardy Linguine With Chicken and Romaine

linguine-chicken-romaine
Photo by Johnny Miller
Mustardy Linguine With Chicken and Romaine 2.6 51 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 574 calories
    • Fat 16 g
    • Sat Fat 8 g
    • Cholesterol 90 mg
    • Sodium 460 mg
    • Protein 34 g
    • Carbohydrate 73 g
    • Sugar 6 g
    • Fiber 4 g
    • Iron 5 mg
    • Calcium 68 mg

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain.Meanwhile, heat 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the leeks and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until tender, 2 to 4 minutes.Add the pasta, chicken, Dijon, the remaining 2 tablespoons of butter, and ¾ cup of the cooking water to the leeks and toss to coat (adding more cooking water as needed to loosen the sauce). Add the romaine and toss to combine.Serve warm, topped with the tarragon.

Ingredients

  1. Check 3/4 pound linguine
  2. Check 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
  3. Check 2 leeks, white and light green parts only, halved and sliced
  4. Check kosher salt and black pepper
  5. Check 2 cups shredded rotisserie chicken (from 1/2 of a chicken), warm
  6. Check 3 tablespoons Dijon mustard
  7. Check 1 romaine heart, thinly sliced
  8. Check 2 tablespoons chopped tarragon

Directions

  1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain.
  2. Meanwhile, heat 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the leeks and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until tender, 2 to 4 minutes.
  3. Add the pasta, chicken, Dijon, the remaining 2 tablespoons of butter, and ¾ cup of the cooking water to the leeks and toss to coat (adding more cooking water as needed to loosen the sauce). Add the romaine and toss to combine.
  4. Serve warm, topped with the tarragon.