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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2005
- 2 boneless skinless chicken breasts
- 3/4 teaspoons salt
- 3/4 teaspoons pepper
- 3 tablespoons extra-virgin olive oil
- 2 cups cherry tomatoes
- 1 small onion sliced
- 8 garlic cloves sliced
- 1 teaspoon dried oregano
- 2 cups coarsely shredded, firmly packed radicchio leaves (firmly packed)
- 2 cups coarsely shredded, firmly packed whole spinach leaves (firmly packed)
- 4 green onions sliced
- 12 oz linguine pasta
- 1/4 cup grated Parmesan cheese
MethodCut 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:
Nutritional facts Per serving: about
- Sodium 821 mg
- Protein 30 g
- Calories 546.0
- Total fat 15 g
- Cholesterol 44 mg
- Saturated fat 3 g
- Total carbohydrate 72 g
- Iron 22.0
- Folate 65.0
- Calcium 13.0
- Vitamin A 6.0
- Vitamin C 28.0