20 Minute Chicken Linguine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 boneless skinless chicken breasts3/4 tsp (4 mL) each salt and pepper3 tbsp (l50 mL) extra-virgin olive oil2 cups (500 mL) cherry tomatoes1 small onion, sliced8 cloves garlic, slice1 tsp (5 mL) dried oregano2 cups (500 mL) firmly packed coarsely shredded radicchio (or firmly packed whole spinach leaves)4 green onions, sliced12 oz (375 g) linguine pasta1/4 cup (50 mL) grated parmesan cheese
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.
Number of Servings: 4
Recipe submitted by SparkPeople user SEUSSER.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user SEUSSER.
Nutritional Info Amount Per Serving
- Calories: 311.7
- Total Fat: 13.2 g
- Cholesterol: 25.5 mg
- Sodium: 596.2 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 6.5 g
- Protein: 17.8 g
Member Reviews