Roasted Tomato and Herb Chicken Linguine
Succulent Herb-Roasted Chicken with Tomato-Infused Linguine
Ingredients:
8 oz linguine
2 chicken breasts, thinly sliced
1 cup cherry tomatoes, halved
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
1/4 cup grated Parmesan cheese (optional)
2 tablespoons fresh parsley, chopped
1/2 cup chicken broth (no wine)
Directions:
Bring a large pot of salted water to a boil. Cook linguine according to package instructions. Reserve 1/2 cup of pasta water before draining.
Meanwhile, in a large skillet, heat olive oil over medium heat.
Add chicken slices, season with salt, pepper, oregano, basil, thyme, and paprika. Cook for 4-5 minutes per side or until golden and cooked through. Remove and set aside.
In the same skillet, add a touch more olive oil if needed and sauté garlic until fragrant (about 1 minute).
Add cherry tomatoes and cook for 4-5 minutes, stirring occasionally, until softened and slightly caramelized.
Return the chicken to the skillet. Add chicken broth and stir to create a light sauce, simmering for 2-3 minutes.
Toss cooked linguine into the skillet, adding reserved pasta water a little at a time until the sauce lightly coats the pasta.
Sprinkle with Parmesan cheese (optional) and fresh parsley.
Serve immediately, garnished with extra parsley if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 420 kcal | Servings: 4 servings