Roasted Chicken Linguine (Shutters Restaurant)

By ArmySister

Ingredients

• 2 1/2 to 3 pound chicken, roasted (or from the deli)
• 1 pound dry linguine
• 1 cup extra-virgin olive oil
• 2 tablespoons chopped fresh garlic
• 3 tablespoons chopped sun-dried tomatoes
• 2 tablespoons pine nuts
• 1/2 10-ounce bag of pre-washed fresh spinach
• 1/2 cup feta cheese, crumbled
• 1/2 cup goat cheese
• 1/2 bunch fresh basil, chopped
• Coarse salt and freshly ground black pepper, to taste
• Fresh Parmesan cheese, shredded for garnish

Details

Servings 4

Preparation

Step 1

Pull chicken from bones and tear into bite-sized pieces. Set aside. Cook linguine according to package directors. Drain, rinse with cold water, and set aside.
Heat all of oil in a large skillet over medium heat. Add garlic and stir fry for 30 seconds (don't let it burn). Add sun-dried tomatoes and pine nuts, stirring until nuts are lightly browned. Add chicken, spinach, and feta and goat cheeses, stirring until creamy. Add linguine and heat through. Add basil, then season with salt and pepper. Garnish with fresh Parmesan cheese.