Linguine with Chicken & Red Onions (Linguine con Polla e Cipolla Rossa)

03B2215F-BDE0-4AD1-9D3E-69484A117C2657310BEF-165E-4FF8-B57D-3FEEC096DCC8Thank You Memorie_de_Angelina (a fellow blogger and Instagram friend) for your inspiration for this recipe! Please take a few minutes to visit the gorgeous site… … you will not be disappointed, it’s truly a labor of love for delicious olde world Italian cooking! Bravo♥️

In my large Italian family I have always noticed that one of the best talents both of my grandmother’s had was never wasting a piece of food (must have been the era they lived in), they could make a delicious dinner in a few minutes out of what was available in their pantry and the leftovers from the fridge. Many a time when I was visiting I remember being amazed at the impromptu creations that were made when friends and relatives would stop by. The meats & cheeses, the olives & breads, the pasta dishes, the desserts and even the soups somehow would appear out of their kitchens everytime! I have always tried to emulate them and that art they had for making food always taste so good😋 Today I think I did just that, with an inspiration from Memorie_de_Angelina I took what I had in the house and made a delicious dinner for my husband…Simple but so flavorful, we ohhhh so enjoyed it!! Ciao my friends😘 Enjoy!


1/2 lb. homemade or store bought linguine pasta

Extra virgin olive oil plus extra for drizzle

1 lg. Red Onion, thinly sliced

3 cloves of garlic, thinly sliced

Fresh Parsley, chopped

Leftover cooked chicken, both white and dark meat, chopped

White Wine

Salt & Pepper

Grated Parmesan cheese


In a lg. skillet sauté sliced red onions and garlic over low heat in a generous amount of olive oil, drizzling with white wine to soften the garlic & onions to prevent browning.

Once the onions & garlic are soft and have become translucent, add the chicken and some of the parsley, cook for a few more minutes to heat through. Add one last drizzle of wine but do not let it evaporate.  Season to your taste with salt & pepper.

Cook the Linguine till al dente… once pasta is to your liking, remove it from the water with a pasta utensil and turn it into the skillet with the onions and chicken, let some water cling to the pasta to help keep moisture in the dish. Toss well with some more chopped parsley and splash with a little more white wine. Drizzle with olive oil and Garnish with grated Parmesan cheese. Serve Immediately!!




3 Comments Add yours

  1. run2kar says:

    A quick, easy, delicious and satisfying lunch or dinner was prepared and presented in nearly no time at all …. The house smelled wonderful, the meal was so tasty and all is right in the world. Serve this meal to anyone you love – truly a treat! Buon appetite!!!!


  2. chef mimi says:

    A lovely pasta. Honestly, I don’t think you need to live during the depression to be unwasteful. It’s just a smart way to be, to me. And, less expensive!

    Liked by 1 person

    1. kmuccigrosso says:

      Thank you so much for visiting Chef and I agree because I think of my dear grandmothers advice to me always♥️ Hope you are well, and good eating!!!

      Liked by 1 person

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