Chicken & Linguine Tuscano

• 1 lb boneless skinless chicken breast, cut into 1 inch pieces
• 1/2 lb linguine
• 1 clove garlic, minced
• 4 tablespoons minced shallots
• 3 tablespoons butter
• 3 tablespoons olive oil
• 1/4 cup white wine
• 3/4 teaspoon sea salt
• 1/4 teaspoon white pepper
• 1/2 cup half-and-half
• 1 tablespoon flour
• 1/2 tablespoon fresh minced basil
• 1/2 tablespoon fresh minced oregano
• grated parmesan cheese

1. Cook linguine in boiling salted water until al dente, usually about 12 minutes (see package directions).
2. In a large skillet saute garlic, shallots and chicken together in butter and olive oil over medium-low heat until chicken is cooked through and tender; do not let garlic brown.
3. Add wine, salt and pepper; simmer together for about 3 minutes then whisk in flour.
4. Stir in half& half, basil and oregano until heated through.
5. Serve chicken over cooked linguine and sprinkle liberally with Parmesan cheese.

chicken breast, linguine, clove garlic, shallots, butter, olive oil, white wine, salt, white pepper, flour, basil, oregano, parmesan cheese

Taken from www.food.com/recipe/chicken-linguine-tuscano-111819 (may not work)