Ingredients
-
1
450-g pkg
linguine
-
1/3 cup
garlic butter
, divided
-
2
skinless, boneless
chicken breasts
, thinly sliced
-
2 pints
cherry tomatoes
, halved
-
2 cups
packed
baby spinach
-
1/4 tsp
salt
Instructions
- Cook pasta in a large pot of boiling water, following package directions but omitting salt, until tender, 7 to
8 min. Drain and return to pot.
- Melt 1 tbsp garlic butter in a large non-stick frying pan over medium-high. Add chicken. Cook until chick–en is golden, 4 to 5 min. Transfer chicken to a plate.
- Add remaining garlic butter and tomatoes to pan. Cook, stirring often, until tomatoes just start to soften,
1 to 2 min. Transfer chicken, tomatoes and any liquid into pasta, tossing to coat. Stir in spinach and salt. Season with fresh pepper.
Nutrition (per serving)
- Calories
- 715,
- Protein
- 41 g,
- Carbohydrates
- 93 g,
- Fat
- 21 g,
- Fibre
- 6 g,
- Sodium
- 409 mg.
Originally published in the Today’s Parent January 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso.
