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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 7 |
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My variation on a recipe in The Holly Clegg Trim and Terrific Cookbook. Feel free to substitute vegetables. Ingredients:
9 ounces linguine |
1 1/2 lbs boneless skinless chicken breasts, cut into chunks |
2 tablespoons olive oil |
1 garlic clove, minced |
1 zucchini, chopped |
1 onion, chopped |
1 red bell pepper, seeded and chopped |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
1 cup frozen green pea |
1/4 cup parmesan cheese |
salt and pepper |
Directions:
1. Cook the linguine in plain water until done and drain.
2. Cook the chicken in the oil until done and remove.
3. Saute the vegetables, herbs and seasonings (except for the peas) in the same pan until tender.
4. Add the peas and cook until heated and tender.
5. Add the cooked chicken and linguini to the pan and toss, cooking until all is heated.
6. Adjust seasinging to taste.
7. Top with Parmesan cheese and serve.
8. Serve with favorite breads or salad.
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