Tomato White Bean and Chicken Linguine
Tomato White Bean and Chicken Linguine
Prep time
Cook time
Total time
A unique recipe that everyone will love!
Author: Alberta Chicken Producers
Serves: 4 to 6
Ingredients
- ¾ lb (375 g) linguine
- 1 tbsp olive oil
- 1 lb (500 g) skinless, boneless chicken breasts, thinly sliced
- 4 garlic cloves, minced
- 1 tsp sambal oelek (chili paste), optional
- 28 oz (796 ml) can tomatoes, undrained
- 19 oz (540 ml) can white beans (such as white kidney beans or navy beans), rinsed and drained
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh basil
- salt and cracked black pepper
- 2 tbsp lemon juice
- 4 oz (125 g) feta cheese, crumbled
Instructions
- Cook the linguine in a large pot or Dutch oven of boiling, salted water, stirring occasionally for 12 to 15 minutes or until al dente.
- Drain and return to the same pot.
- While the linguine is cooking, heat the oil in a large frying pan over medium high heat.
- Add the chicken, garlic and sambal oelek and cook, stirring occasionally for about 8 minutes or until the chicken is browned.
- Add the tomatoes and their juice, beans and cook stirring occasionally for 5 to 10 minutes or until the sauce is thickened slightly.
- Stir in the parsley, basil, salt and pepper.
- Add the tomato mixture, lemon juice and feta cheese to the linguine and stir until combined.
- Serve hot.
Notes
Make Ahead: The linguine is best made just before serving.
Serving Suggestion: Serve with a mixed green salad consisting of sliced cucumber, baby spring leaves, green onion and thinly sliced green pepper drizzled with balsamic vinegar and olive oil.
Serving Suggestion: Serve with a mixed green salad consisting of sliced cucumber, baby spring leaves, green onion and thinly sliced green pepper drizzled with balsamic vinegar and olive oil.