20 Minute Chicken Linguine

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

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.