20-Minute Chicken Linguine
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20-Minute Chicken Linguine
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 546 |
| pro | 30 g |
| total fat | 15 g |
| sat. fat | 3 g |
| carb | 72 g |
| fibre | 5 g |
| chol | 44 mg |
| sodium | 821 mg |
| % RDI: | - |
| calcium | 13 |
| iron | 22 |
| vit A | 6 |
| vit C | 28 |
| folate | 65 |
One of our most popular recipes, just one skillet is needed to cook the chicken and cherry tomatoes while the linguine boils away. Toss everything together when cooked and serve in just 20 minutes or less.
Ingredients
- 2 boneless skinless chicken breasts
- 3/4 tsp salt
- 3/4 tsp pepper
- 3 tbsp extra-virgin olive oil
- 2 cups cherry tomatoes
- 1 small onion, sliced
- 8 garlic cloves, sliced
- 1 tsp dried oregano
- 2 cups coarsely shredded, firmly packed radicchio leaves or whole spinach leaves, (firmly packed)
- 4 green onions, sliced
- 12 oz linguine pasta
- 1/4 cup grated Parmesan cheese
Preparation
Cut chicken crosswise into strips; season with half each of the salt and pepper. In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; saute chicken until golden, about 3 minutes. Transfer to plate.
Add tomatoes, onion, garlic, oregano and remaining oil, salt and pepper to skillet; saute for 2 minutes. Add radicchio; saute until tomatoes begin to split and soften, about 2 minutes. Return chicken to skillet; add green onions and heat through.
Meanwhile, in large pot of boiling salted water, cook linguine until tender but firm, about 10 minutes. Drain and return to pot; add sauce and toss to coat. Serve sprinkled with Parmesan cheese.
More linguine recipes:
Add tomatoes, onion, garlic, oregano and remaining oil, salt and pepper to skillet; saute for 2 minutes. Add radicchio; saute until tomatoes begin to split and soften, about 2 minutes. Return chicken to skillet; add green onions and heat through.
Meanwhile, in large pot of boiling salted water, cook linguine until tender but firm, about 10 minutes. Drain and return to pot; add sauce and toss to coat. Serve sprinkled with Parmesan cheese.
More linguine recipes:
- Chicken Linguine with Peanut Sauce
- Seafood Linguine
- Linguine with Clams
- Linguine with Kale and Radicchio
- Linguine with Walnuts and Arugula
Source : Canadian Living Magazine: December 2005
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