Creamy Chicken On Linguine

• 500 g linguine
• 680 g chicken breast fillets
• 1 tablespoon olive oil
• 20 g butter
• 1 garlic clove, crushed
• 150 g onions, chopped
• 1 chicken stock cube, crumbled
• 125 ml water
• 300 ml cream
• 6 green onions, chopped
• 100 g pecorino cheese or 100 g romano cheese, grated

1. Heat oil, butter and garlic in a pan.
2. Add chicken and cook on both sides until tender.
3. Remove fillets from pan, cut diagonally into thin slices and cover to keep warm. (Reserve the oil in the pan).
4. To the same oil mixture add onion and cook, stirring, until onion is soft.
5. Add crumbled stock cube and water and allow to simmer, uncovered, until reduced by half.
6. Add cream, green onions and cheese and stir until cheese melts.
7. Bring a large saucepan of water to a boil. (If desired, add a little salt to the boiling water to season it.).
8. Add the pasta and cook till just tender. Drain well.
9. Transfer to a serving dish and arrange chicken mixture over the pasta and top with sauce.

chicken breast fillets, olive oil, butter, garlic, onions, chicken, water, cream, green onions, pecorino cheese

Taken from www.food.com/recipe/creamy-chicken-on-linguine-297525 (may not work)