In my food world, pasta dishes drowned in rich creamy sauces are a thing of the past. For me, it’s all about flavors, seasonings and fresh ingredients. A drizzle of good quality olive oil and a toss of chopped parsley and grated Parmesan cheese are all I need to finish off a perfect pasta plate. Try this healthy dish, packed with flavor and freshness.
Linguine with Chicken, Broccoli and Sun-Dried Tomatoes
Olive oil
2 boneless, skinless chicken breasts, seasoned with kosher salt and fresh cracked black pepper
1 tablespoon olive oil
1 ½ cups fresh broccoli florets
1 ½ cups sliced white button mushrooms
2 large cloves garlic, pressed or minced
½ teaspoon lemon zest
¼ cup chopped sun-dried tomatoes
1 (2.5 oz.) can sliced black olives
Salt and ground black pepper, to taste
½ pound whole grain linguine
Fresh flat leaf parsley, chopped
Fresh grated Parmesan Cheese
Instructions
Heat olive oil in a large skillet over medium heat. Cook chicken until done, about 8-10 minutes per side, depending on thickness of breasts. Remove from heat. Transfer to cutting board, and let rest. Chop and reserve.
Add 1 tablespoon olive oil to skillet over medium heat. Add broccoli and mushrooms. Sauté, stirring, until tender crisp, about 5-10 minutes. Add garlic, and cook one minute longer. Add lemon zest, sun-dried tomatoes, black olives and a shake of crushed red pepper flakes, and stir. Add chicken; season with salt and pepper. Heat through, and remove from heat.
Cook linguine according to package directions to al dente. Drain pasta and toss with chicken broccoli mixture. Plate, and top with a drizzle of olive oil and black pepper. Garnish with parsley and fresh Parmesan cheese. Serve.
