Linguine with Chicken, Artichokes & Cherry Tomatoes
Serves:
Ingredients
400g linguine or spaghetti
2 tbsp olive oil
400g Tegel Lean & Lite Skinless Thigh Fillets, sliced thinly
1 red onion, thinly sliced
2 cloves garlic, thinly sliced
Zest and juice of 1 lemon
1 punnet cherry tomatoes, halved
1 400g jar artichokes, drained and halved if large
1/4 cup chopped Italian parsley
1/4 cup basil leaves
Salt and pepper to taste
1/4 cup finely grated parmesan
2 tbsp olive oil
400g Tegel Lean & Lite Skinless Thigh Fillets, sliced thinly
1 red onion, thinly sliced
2 cloves garlic, thinly sliced
Zest and juice of 1 lemon
1 punnet cherry tomatoes, halved
1 400g jar artichokes, drained and halved if large
1/4 cup chopped Italian parsley
1/4 cup basil leaves
Salt and pepper to taste
1/4 cup finely grated parmesan
Method
Cook the pasta following the packet directions.
While the pasta is cooking, heat the olive oil in a frying pan. Add the chicken and cook over medium heat until it is golden. Remove from the pan and set aside.
Add the red onion and garlic to the pan and cook over medium heat until the onion and garlic are golden brown. Add the chicken back to the pan with the lemon juice and zest, cherry tomatoes and artichokes. Cook for a further 2 minutes. Stir in the drained pasta, Italian parsley, basil, and salt and pepper to taste.
Top with the grated parmesan and serve immediately.
