Chicken and Sun-dried Tomato Linguine - WTNZ FOX 43 Knoxville, TN

Chicken and Sun-dried Tomato Linguine



•8 ounces linguini, preferably whole-wheat
•1 cup no salt added crushed tomatoes
•1/2 cup chopped sun-dried tomatoes, (not oil-packed)
•½ tablespoon minced garlic
•1 teaspoon chopped fresh oregano
•2 teaspoons fresh chiffonade basil
•1 tablespoon extra-virgin olive oil
•1 lb boneless, skinless chicken breast, sliced thin
•1/4 teaspoon salt
•1/4 teaspoon freshly ground pepper
•1 9-ounce package frozen artichoke hearts, thawed
•1/2 cup finely shredded parmesan cheese, divided


1.Cook pasta in a large saucepan of boiling water until just tender, according to package directions. Drain and rinse.
2.Season chicken with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink.
3.Add garlic, artichokes, and sun dried tomatoes and sauté for 2 minutes or until lightly browned. Pour the crushed tomatoes into the pan and bring to a simmer. Add the herbs, and ¾ of the cheese. Cook, stirring, until heated through, 1 to 2 minutes. Add pasta to re heat. Divide among 4 plates and garnish with remaining cheese.

Presented by: Mark McKinney

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