Chicken with Linguine & Artichokes
This chicken artichoke pasta absolutely has to be one of the most comforting , delicious ,and so easy pasta recipe .You'll love the combination of colors from the artichoke and baby plum tomatoes mixed in with chicken .
Ingredients
Serves 4
4 chicken breasts ,skinned
finely grated rind and juice
of 1 lemon
2 tbsp olive oil
2 garlic cloves ,crushed
400 g canned artichoke
hearts ,drained and sliced
250 g baby plum tomatoes
300 g dried linguine
chopped fresh parsley and finely
grated cheese,
to garnish
Method
1 . Put each chicken breast in turn between 2 pieces of clingfilm and bash with a rolling pin to flatten .Put the chicken into a shallow ,non metallic dish with the lemon rind and juice and 1 tablespoon of the oil and turn to coat in the marinade . Cover and marinate in the refrigerator for 30 minutes .
2 . Heat the remaining oil in a frying pan over low heat , add the garlic and cook for 1 minute, stirring frequently .Add the artichokes and tomatoes and cook for 5 minutes ,stirring occasionally . Add about half the marinade from the chicken and cook over medium heat for a further 5 minutes .
3 . Preheat the grill to high .Remove the chicken from the remaining marinade and arrange on the grill pan . Cook the chicken under the preheat grill for 5 minutes each side until thoroughly cooked through . Meanwhile add the linguine to a saucepan of boiling water and cook for 7-9 minutes or until just tender .
4. Drain the pasta and return to the pan ,pour over the artichoke and tomato mixture and slice in the cooked chicken . Divide between 4 warmed plates and sprinkle over the parsley and cheese .
Ingredients
Serves 4
4 chicken breasts ,skinned
finely grated rind and juice
of 1 lemon
2 tbsp olive oil
2 garlic cloves ,crushed
400 g canned artichoke
hearts ,drained and sliced
250 g baby plum tomatoes
300 g dried linguine
chopped fresh parsley and finely
grated cheese,
to garnish
Method
1 . Put each chicken breast in turn between 2 pieces of clingfilm and bash with a rolling pin to flatten .Put the chicken into a shallow ,non metallic dish with the lemon rind and juice and 1 tablespoon of the oil and turn to coat in the marinade . Cover and marinate in the refrigerator for 30 minutes .
2 . Heat the remaining oil in a frying pan over low heat , add the garlic and cook for 1 minute, stirring frequently .Add the artichokes and tomatoes and cook for 5 minutes ,stirring occasionally . Add about half the marinade from the chicken and cook over medium heat for a further 5 minutes .
3 . Preheat the grill to high .Remove the chicken from the remaining marinade and arrange on the grill pan . Cook the chicken under the preheat grill for 5 minutes each side until thoroughly cooked through . Meanwhile add the linguine to a saucepan of boiling water and cook for 7-9 minutes or until just tender .
4. Drain the pasta and return to the pan ,pour over the artichoke and tomato mixture and slice in the cooked chicken . Divide between 4 warmed plates and sprinkle over the parsley and cheese .
