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Creamy chicken bruschetta linguine with sun-dried tomatoes (serves 4)

Creamy chicken bruschetta linguine with sun-dried tomatoes (serves 4)

Our versatile Bruschetta spice mix can be used in many creative ways. This is a rich and delicious recipe ,and the sweetness of the sun-dried tomatoes really elevates it.


  • Diced onion and garlic
  • Chilli flakes
  • Lemon Zest
  • 2 chicken breast without the skin
  • Few pieces of sun-dried tomatoes, roughly diced (or make them at home using the oven....much cheaper)
  • Cooking cream 
  • Parsley
  • Salt & Pepper
  • Bruschetta spice mix 
  • Juice of 1 lemon
  • Linguine 300 grams


  • Firstly, dice the chicken breast, season with salt and pepper and lightly pan fry till nearly cooked and set aside.
  • Next, rehydrate 1 tablespoon of Goccia Umbra Bruschetta spice mix with the juice of one lemon.
  • In cold olive oil, add the garlic, set at low heat and let the oil heat up and get flavoured with the garlic. After a minute, add the diced onions and saute' for 2 minutes.
  • Now add the chilli flakes, quantity depending on how hot you want it. 
  • Add the Bruschetta mix, lemon zest, and sun-dried tomatoes and cook for 3 minutes or so. If needed add a little water.
  • Now we can toss in the chicken and cooking cream. Bring to boil and season with salt and pepper to taste.
  • Once linguine is al-dente, add to the creamy sauce with a little of the pasta water and stir well to coat all the pasta and cook another minute or two.
  • Once ready, garnish with parsley and serve up.

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