Chicken Strips Milano Recipe
Chicken Strips Milano Recipe photo by Taste of Home

Chicken Strips Milano Recipe

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A dear friend shared this recipe a few years ago. Since then, I’ve prepared this garlicky and delightful entree for both family dinners and get-togethers. —Lara Priest, Gansevoort, New York
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 12 ounces linguine
  • 1 tablespoon minced garlic
  • 4-1/2 teaspoons plus 2 tablespoons olive oil, divided
  • 3/4 teaspoon dried parsley flakes
  • 3/4 teaspoon pepper, divided
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1-1/2 pounds boneless skinless chicken breasts, cut into strips

Nutritional Facts

3 ounces cooked chicken with 3/4 cup linguine equals 441 calories, 14 g fat (3 g saturated fat), 133 mg cholesterol, 278 mg sodium, 46 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 3 starch, 3 lean meat 1-1/2 fat.


  1. Cook linguine according to package directions.
  2. Meanwhile, in a large skillet, saute garlic in 4-1/2 teaspoons oil for 1 minute. Stir in parsley and 1/2 teaspoon pepper. Remove to a small bowl and set aside.
  3. In a shallow bowl, combine the flour, basil, salt and remaining pepper. In another shallow bowl, whisk eggs. Dredge chicken strips in flour mixture, then dip in eggs.
  4. In the same skillet, cook and stir chicken in remaining oil over medium-high heat for 8-10 minutes or until no longer pink.
  5. Drain linguine; place on a serving platter. Pour garlic mixture over linguine and toss to coat; top with chicken. Yield: 6 servings.
Originally published as Chicken Strips Milano in Simple & Delicious December/January 2012, p51

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Feb. 11, 2013

"I made this recipe and followed the recipe exactly. The chicken was really good. I loved the flavor. The pasta was not outstanding. My husband complained that it didn't have enough flavor and I would have to agree. I loved the chicken so I might try it again but with different noodles."

Reviewed Mar. 9, 2012

"My family enjoyed this. Make sure to dredge chicken in flour first, then eggs - it makes a difference. Pasta doesn't have standout flavor but it seems to complement the chicken nicely for an overall mild-flavored yet filling main course."

Reviewed Jan. 26, 2012

"I made this for my children. They ate the chicken and left the pasta. I'm on a diet so I couldnt taste the pasta but I had a bite of the chicken and it was delicious to me. Followed the recipe to the T.."

Reviewed Jan. 18, 2012

"Don't think I'll try again. We had this last night for dinner but it was just so-so. The chicken had a decent taste (I wasn't sure if the dredging process was right or if it was a mis-print to flour first THEN dip in egg??) but the pasta had almost no flavor and it seemed very dry even after I added more olive oil. Sorry - I wanted this recipe to work out, it looked good."

Reviewed Jan. 12, 2012

"Tastes too 'eggy.' Might be better if dipped in egg before coating with seasoned flour, but not interested in trying, again."

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