Linguine with sun-dried tomatoes
3 servings
Ingredients
| Quantity | 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 | 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 |
| Freshly ground black pepper | ||
| Parmesan cheese | ||
Directions
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