Chicken/Veggie Linguine

By Jan_C

Ingredients

• 1/2 box linguine
• 1 1/2 T butter
• 1 T olive oil
• 3 large cloves garlic, minced
• 8 oz. mushrooms, rough-chopped
• Salt and pepper
• 1 1/2 C shredded chicken
• 1/2 C sherry
• 1/2 C chicken stock (or water)
• 1/2 C sliced black olives
• 1 1/2 C tomatoes, diced (large pieces)
• 1 C frozen peas
• Grated pecorino romano cheese

Preparation

Step 1

Cook the linguine according to package directions.

Saute the garlic in the butter and oil (do not brown). Add the mushrooms. Season with salt and pepper.
Saute a few minutes until cooked. Add the chicken to heat through. Pour in the sherry, and cook over medium heat until liquid is reduced by about 1/2 (3-4 minutes). Add the chicken stock, tomatoes, and olives. Heat through. Then add the peas. Drain the linguine, and incorporate it into the chicken/veggie mixture. Top with pecorino romano cheese.