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Ingredients
4 oz. sun-dried tomatoes
(packaged or oil-packed)
1 7-oz. container
prepared basil pesto
4 boneless, skinless
chicken breasts
1 tablespoon butter
1 tablespoon olive oil
salt and pepper to taste
1/3 cup chicken broth
8 oz. linguine
grated Parmesan cheese
(for garnish)
Directions
Dice sun-dried tomatoes.
(Note: If using oil-packed sun-dried tomatoes, drain
first.) In a small mixing bowl,
combine diced sun-dried tomatoes and basil pesto. Set
aside.
Cook linguine according
to package directions. While linguine is cooking,
start cooking chicken (directions follow).
Heat butter and oil in a
skillet over medium-high heat. As soon as butter and
oil are hot (but not smoking), add chicken and salt and pepper to
taste. Cook chicken on both sides until cooked all
the way through (about 5-7 minutes per side). (Note:
If chicken seems to be cooking too fast, reduce heat
to medium or low-medium and cook a little longer.) Transfer chicken to a
plate and cover with aluminum foil to keep warm.
Wipe skillet clean with
a paper towel, then add pesto mixture and chicken
broth to skillet. Heat briefly (about 1 minute), stirring constantly.
Remove from heat.
Once linguine has
cooked, drain in a colander, then transfer to a
bowl. Toss linguine with 1/2 of the pesto mixture. Serve chicken with the remaining pesto
mixture drizzled over the top of each serving along
with the linguine. Serve with grated Parmesan cheese
for sprinkling over the top of each serving as
desired. |
