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.
I am the wife of an amazing man, mother of three precious children, and enjoy filling our home with good food for all to enjoy! I love trying new recipes and am especially excited when I find something packed with whole foods that everyone loves. I try to be aware of the nutritional value of what we eat, but won't shy away from a good dessert every now and then. I hope you enjoy this site and find a few new things to try out for yourself. Leave a comment and let me know what you think!