Roast Chicken and Mediterranean Linguini
With a Mediterranean flair, this delicious chicken and pasta recipe is a great quick family dinner.
Roast Chicken and Mediterranean Linguini Recipe
Cook Time: 30 minutes
Yield: 2 Servings
- 2 6-ounce chicken breasts
- 3 ounces (¼ box) whole-wheat linguini
- 1 cup cherry tomatoes, halved
- 1 clove garlic, minced
- 2 ounces baby spinach
- ½ cup crumbled feta cheese
- salt and pepper
- 2 tablespoons olive oil
1. Make the Chicken
Heat oven to 400 °F., setting rack in the middle of oven. Line a baking sheet with aluminum foil. Add chicken and season with ½ teaspoon salt, ¼ teaspoon pepper and 1 tablespoon olive oil. Roast in oven for 20 minutes, flipping once after 10 minutes, until
chicken has reached an internal temperature of 165 °F.
2. Make the Pasta
Boil 1 quart of water in a large pot. Add a few large pinches of salt to season the water. Once water has come to a boil add linguini and cook until al dente, about 7 to 8 minutes.
3. Make the Sauce
In a medium skillet, heat remaining tablespoon of olive oil. Add tomatoes and garlic. Sauté until skins on tomato begin to burst, 3
minutes. Add spinach and sauté until wilted, 30 seconds. In a large bowl toss tomatoes and spinach with pasta and feta cheese. Slice chicken and serve over pasta.
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