Cheese-Stuffed Chicken over Tomato Basil Linguini
INGREDIENTS
- 4 (4 to 5 oz.) boneless, skinless chicken breast halves
- 2 cups (8 oz.) Sargento® Bistro® Blends Shredded Italian Pasta Cheese, divided
- 2 Tbsp. Dijon or hot Dijon mustard
- 1/2 cup sourdough or multi-grain fresh breadcrumbs*
- 6 oz. linguini pasta, uncooked, broken in half
- 1-1/2 cups spicy tomato basil pasta sauce
DIRECTIONS
- 1
Use a sharp knife to cut a horizontal pocket in side of each chicken breast, taking care not to cut through to other side (or have your butcher do this for you). Stuff 2 tablespoons cheese into each chicken breast; place on a foil-lined shallow baking sheet. Spread mustard over tops of chicken. Sprinkle breadcrumbs evenly over chicken. Bake in a preheated 375°F oven 25 minutes.
- 2
Meanwhile, cook linguini according to package directions; drain in colander. Add sauce to same pot; heat over medium heat until hot. Return linguini to pot; toss with sauce.
- 3
Sprinkle 1/4 cup cheese over cooked chicken; return to oven and bake 2 minutes or until cheese is melted. Add remaining cheese to linguini mixture. Toss lightly and transfer to 4 serving plates. Top with chicken.
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Yield: Serves: 4
HELPFUL HINTS
- * For fresh breadcrumbs, process torn bread in a food processor.
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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 472
Total Fat 14.0g
Saturated Fat 7.8g
Trans Fat 3.6g
Polyunsaturated Fat 0.5g
Cholesterol 52g
Sodium 1207g
Carbohydrates 55g
Protein 28g
Dietary Fiber 4g
Vitamin A 59g
Vitamin C 7g
Calcium 411g
Iron 3g
