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Recipes

Linguine with Chicken and Sun-Dried Tomato Dressing

By Molly Shannon Daum of Evergreen Park IL

4.5

(2)

Recipe information

  • Yield

    4 Servings

Ingredients

1

/2 cup plus 1 tablespoon olive oil

3

tablespoons balsamic vinegar

1

large garlic clove, minced

1

/2 teaspoon sugar

1

cup chopped red onion

1

/2 cup chopped drained oil-packed sun-dried tomatoes

3

/4 cup sliced fresh basil

4

skinless boneless chicken breast halves

1

/2 cup canned low-salt chicken broth

1

9-ounce package fresh linguine, freshly cooked

Need to make a substitution?

Preparation

  1. Step 1

    Whisk 1/2 cup oil, vinegar, garlic and sugar in medium bowl to blend. Whisk in onion, tomatoes and 1/4 cup basil. Season dressing with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken on all sides with salt and pepper. Add chicken to skillet. Sauté until brown, about 3 minutes per side. Add broth, 1/2 cup dressing and 1/4 cup basil and bring to boil. Reduce heat to medium-low; simmer uncovered until chicken is cooked through, about 3 minutes. Remove skillet from heat. Transfer chicken to work surface and slice thinly.

    Step 2

    Divide pasta among 4 plates. Top each with 1 sliced chicken breast half. Spoon pan juices over. Garnish with remaining 1/4 cup basil. Serve, passing remaining dressing separately.

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