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Printable version Printable version with picture
Source : East Side Mario's
Ingredinet- 1 pound chicken breast
- 1/4 teaspoon each salt and pepper
- 6 tablespoons olive oil
- 1 tablespoon fresh chopped garlic
- 16 strips red pepper, julienned 1/8"
- 16 strips green pepper, julienned 1/8"
- 1 1/2 pounds (24 ounces) cooked linguine or 12 ounces raw weight
- 2 cups Alfredo sauce
- 4 tablespoons sun-dried tomato pesto
- 1 cup oven-roasted tomatoes, julienned
- Garnish: 1 parsley sprig, 1 pasta spoon
Direction- Place chicken breast on grill and season with salt and pepper and grill until fully cooked. While chicken is on grill, place sauté pan on stove and turn flame to medium heat. Once chicken is fully cooked, julienne 1/4 inch.
- Place pasta in a pot of boiling salted water and cook to manufacturer's specifications. Allow pan to heat, add oil and place garlic and peppers in pan and sauté gently. When garlic is cooked, add julienned hot chicken breast.
- Ladle Alfredo sauce and sun-dried tomato pesto on top of pasta. Toss pasta thoroughly, add tomatoes and bring to a boil.
- Mix pasta thoroughly so that all pasta is coated with sauce. Transfer pasta to bowl, bringing chicken, peppers and tomatoes to the top for a colorful presentation. Garnish with parsley sprig and a pasta spoon.
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