TUSCAN LINGUINENoodles & Company
Serves 4-6
1 lb whole grain linguine cooked al dente
3 Roma tomatoes sliced into 1/2 moons
1 red onion cut into julienne strips
2 cloves garlic, chopped
1 bunch fresh baby spinach leaves
2 tablespoons olive oil (includes enough to coat the cooked noodles & chicken)
1 tablespoon white wine
salt to taste
1 tablespoon each fresh chopped basil, oregano, rosemary leaves and Italian parsley
cracked black pepper
1/2 tablespoon fresh lemon juice
shaved Asiago cheese
4 chicken breasts, marinated & grilled
Cook the pasta to al dente chill in ice cold water. Drain then toss with 1 tablespoon olive oil and set aside.
Chop the garlic, cut the tomatoes, slice the onions, de-stem the herbs, chop and set aside. Marinate chicken breast with lemon juice, salt, pepper, rosemary leaves & garlic, place in fridge for 30 minutes. Grill just before you prepare the pasta. Let rest, slice and toss into pasta.
Put the olive oil in a large saute pan. Heat pan to hot, but not smoking. Add garlic and onions. You should hear a sizzle. Stir and deglaze with white wine or white balsamic vinegar. Add pasta and chicken, toss to coat with aromatics. Add tomatoes, toss then add fresh spinach. Add herbs, lemon juice and salt & pepper to taste. Place on platter and garnish with shaved Asiago cheese.
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