Linguine with sun-dried tomatoes

Yield: 3 servings

Measure Ingredient
9 ounces Fresh linguine, cooked according to package directions
1½ tablespoon Olive oil
1 pounds Boneless, skinless chicken breasts
¼ cup Chopped onion
1 teaspoon Minced garlic
1½ cup Sliced mushrooms
1½ cup Sliced zucchini
2 mediums Tomatoes, peeled & chopped
12 \N Sun-dried tomatoes
1 teaspoon Dried basil OR
1 tablespoon Chopped fresh basil
½ cup Chicken broth or water
½ cup Heavy cream or half-&-half
\N \N Freshly ground black pepper
\N \N Parmesan cheese

Preparation time: 20 minutes. Cooking time: 12-15 minutes.

1. Cut chicken breasts into 1" cubes. Chop onion and garlic; slice mushrooms and zucchini. Peel and chop tomatoes. Soak sun-dried tomatoes in boiling water 10 minutes, drain and chop.

2. Saute chicken in 1 tablespoon of the olive oil in large, heavy non-stick skillet until no longer pink, about 3-4 minutes. Remove from pan.

3. In remaining ½ tablespoon olive oil, saute onions 1-2 minutes, or until translucent. Add garlic, mushrooms, zucchini, fresh tomatoes and sun-dried tomatoes. Cook 2-3 minutes, or until zucchini is crisp-tender.

4. Stir in basil and chicken broth or water. Heat cream in microwave 30-45 seconds, or until hot to the touch. Stir into vegetable mixture. Add basil and return chicken to pan. Sprinkle with freshly ground pepper to taste. Cook until chicken is thoroughly done, about 2 minutes. Serve immediately over linguine. Pass the Parmesan.

Submitted By MICHAEL ORCHEKOWSKI On 08-07-95

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