Sun-Dried Tomato, Garlic and Herb Chicken Linguine |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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very yummy!!!! I make this quite often. Ingredients:
4 boneless skinless chicken breasts |
5 sun-dried tomatoes |
3 garlic cloves, minced |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 cup olive oil |
1 large onion, sliced |
1 green pepper, julienned |
1 large zucchini, julienned |
salt and pepper |
4 cups cooked linguine |
Directions:
1. Combine sundried tomatoes, garlic, dried basil, dried oregano, olive oil, salt and pepper in a bowl.
2. Pour this marinade over chicken breasts in a shallow dish.
3. Cover with plastic wrap and place in refrigerator to marinate for approximately 3-4 hours.
4. (Just enough time to wash the dishes and do a load of laundry).
5. Heat skillet.
6. Sear chicken on both sides.
7. There is no need to add oil since there will be plenty from the marinade.
8. Remove the chicken from the skillet and saute the onion, green pepper and zuchinni.
9. If there isn't enough oil, just take some from the flavourful marinade.
10. Place chicken back in the skillet and add the rest of the marinade.
11. Turn down heat to finish cooking the chicken.
12. When chicken is nearly cooked, toss cooked pasta into the skillet and continue cooking over a low heat until chicken is no longer pink.
13. 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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