Thursday, July 25, 2013

Sun-Dried Tomatoes and Chicken Spaghetti

This was probably my favorite meal from the week.  I couldn't find any spaghetti squash, which is what the original recipe calls for, so I made some changes that I'll include below and served everything tossed with linguine.  I'd like to try it again some day using squash.

1 lb. linguine, cooked per instructions on package
1/3 cup sundried tomatoes, chopped
4 cloves garlic, minced
1 cup frozen peas
1 broccoli crown, chopped
2 cups cooked, shredded chicken
2 tbsp extra virgin olive oil
1 cup chicken broth
grated parmesan cheese (about 1/4 cup)
salt/pepper, to taste

Cook pasta according to directions on package.
While pasta is cooking, in a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute one minute.  Then add 1/4 cup of chicken broth, sundried tomatoes, and broccoli.  Season with salt and pepper.  Saute 5 minutes.  Add peas, chicken, and remaining 3/4 cup chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth).  Reduce heat to medium-ow. Cover skillet and simmer for about 3 minutes.

Add cooked noodles and toss gently with chicken mixture.  Serve with fresh shaved parmesan cheese.

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