Garlic & Herb Chicken Linguine
Source of Recipe
Joyce Chan
Recipe Introduction
This dish was actually created on a whim when I couldn't decide what to serve for dinner one night and simply started grabbing anything out of the pantry and the refrigerator. It's easy to prepare and fits into any busy families schedule. Even dad can make this one! It is a tried, tested and true recipe that our kids absolutley love. There is so much flavour packed into this pasta dish and the kids don't even realize that they are eating their vegetables, too.
List of Ingredients
4 boneless, skinless chicken breasts
5 sundried tomatoes
3 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
1/2 cup olive oil
1 large onion, sliced
1 green pepper, julienned
1 large zuchinni, julienned
salt and pepper to taste
4 cups cooked linguine
Recipe
Combine sundried tomatoes, garlic, dried basil, dried oregano, olive oil, salt and pepper in a bowl. Pour this marinade over chicken breasts in a shallow dish. Cover with plastic wrap and place in refrigerator to marinate for approximately 3-4 hours.
Heat skillet. Sear chicken on both sides. There is no need to add oil since there will be plenty from the marinade. Remove the chicken from the skillet and saute the onion, green pepper and zuchinni. If there isn't enough oil, just take some from the flavourful marinade. Place chicken back in the skillet and add the rest of the marinade. Turn down heat to finish cooking the chicken. When chicken is nearly cooked, toss cooked pasta into the skillet and continue cooking over a low heat until chicken is no longer pink. YIELD: Serves 4.
Hint: If the chicken browns too quickly, the cooking can be finished off in the oven at 350 F for approximately 10 minutes.
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