Chicken - 20 Minute Chicken Linguine

By tdabbs

Ingredients

• 2 boneless skinless chicken breasts
• 3/4 tsp (4 mL) salt
• 3/4 tsp (4 mL) pepper
• 3 tbsp (45 mL) extra-virgin olive oil
• 2 cups (500 mL) cherry tomatoes
• 1 small onion, sliced
• 8 garlic cloves, sliced
• 1 tsp (5 mL) dried oregano
• 2 cups (500 mL) coarsely shredded, firmly packed radicchio leaves or whole spinach leaves, (firmly packed)
• 4 green onions, sliced
• 12 oz (340 g) linguine pasta
• 1/4 cup (60 mL) grated Parmesan cheese

Preparation

Step 1

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.