20-Minute Chicken Linguine
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Servings: 4
Ingredients:
20-Minute Chicken Linguine
Photography by Yvonne Duivenvoorden
| 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% |
Suggested Recipes
-
2 boneless skinless chicken breasts
3/4 tsp (4 mL) each salt and pepper
3 tbsp (l50 mL) extra-virgin olive oil
2 cups (500 mL) cherry tomatoes
1 small onion, sliced
8 cloves garlic, slice
1 tsp (5 mL) dried oregano
2 cups (500 mL) firmly packed coarsely shredded radicchio (or firmly packed whole spinach leaves)
4 green onions, sliced
12 oz (375 g) linguine pasta
1/4 cup (50 mL) 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.
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.
Tags:
Main Course; Pasta/Noodles; Poultry-Chicken; Vegetables; Skillet; Boil/Simmer;
Source
Canadian Living Magazine: December 2005
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