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OVEN-ROASTED TOMATO LINGUINE




Source of Recipe


East Side Mario's


List of Ingredients




Chicken breast 1 lbs.
Salt & Pepper 1/4 tsp. each
Olive Oil 6 tbsp.
Fresh chopped garlic 1 tbsp.
Red Pepper, julienned l/8" 16 strips
Green Pepper, julienned l/8" 16 strips
Linguine - cooked 24 oz. wt. cooked(1 1/2 lbs.) or 12 oz. raw weight
Alfredo sauce 2 cups
Sun-dried tomato pesto 4 tbsp.
Oven-roasted tomatoes - julienned 1 cup
GARNISH:
Parsley sprig 1 each
Pasta Spoon 1 each


Recipe



1. Place chicken breast on grill and season with salt & pepper and grill until fully cooked. While chicken is on grill, place sauté pan on stove and turn flame to medium heat. Once chicken is fully cooked, julienne l/4".

2. Place pasta in a pot of boiling salted water and cook to manufacturer's specifications.

3. Allow pan to heat, add oil and place garlic and peppers in pan and sauté gently.

4. When garlic is cooked, add julienned hot chicken breast.

5. Ladle Alfredo sauce and sun-dried tomato pesto on top of pasta. Toss pasta thoroughly, add tomatoes and bring to a boil.


6. Mix pasta thoroughly so that all pasta is coated with sauce. Transfer pasta to bowl, bringing chicken, peppers and tomatoes to the top for a colourful presentation.

7. Garnish with parsley sprig and a pasta spoon.