Chicken Breasts with Creamy Linguine
Instructions:
- Season chicken with salt, pepper, and paprika
- In a deep 12-inch skillet, melt butter in the olive oil over medium heat. Add the chicken and cook, turning, until lightly browned, 4 to 6 minutes. Remove the chicken and set aside.
- Add the onion and garlic to the skillet and cook, stirring occasionally, until softened but not browned, 3 to 5 minutes. Add the chicken broth, tomatoes, with their juices, and cream and bring to a boil. Stir in the linguine, basil, and cayenne, and return to a boil. Reduce the heat to medium-low, return the chicken to the skillet, and cover. Cook until the chicken is white throughout but still juicy and the pasta is tender, about 15 minutes.
- Increase heat to medium-high and boil until the sauce is slightly thickened (as necessary).