Thursday, June 12, 2008

Linguine with Garlic, Herbs & Sun-dried Tomatoe

1 lb dried linguine
3 chicken breasts, cooked and chopped (can be cooked earlier)*
1/2 cup olive oil
4 garlic cloves, finely chopped
2 Tbsp chopped fresh basil OR 2 tsp dried basil
1/2 cup chopped sun0dried tomatoes
1/2 cup fresh parsley, coarsely chopped (optional)
1/2 cup grated Parmesan cheese (optional)
1 avocado, chopped
salt and pepper to taste

*easily removable to make it a vegetarian dish

1. Boil linguine 10-12 minutes until al dente.

2. In another saucepan, heat chicken through (if cooked earlier) with some garlic salt and lemon pepper. Set aside.

3. Heat olive oil in same saucepan on medium heat. Add garlic and basil and saute for about 10 seconds. Add tomatoes and saute for about 3 minutes. Be careful not to burn tomatoes. Add salt and pepper.

4. Drain pasta and place in a large bowl and toss with the warm sauce. Add chicken and avocado as well as other optional ingredients.

*South Beach phase 2&3 (use whole wheat pasta)*

Recipe from: Tara B.

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