Linguine with Roasted Chicken, Tomatoes and Garlic Oil

Linguine with Roasted Chicken, Tomatoes and Garlic Oil

linguine iii blogAuthor note: This dish is one that can be made in the time it takes the linguine to cook. This recipe serves 2 to 3 but could easily feed more by increasing the amount of extra-virgin olive oil, tomatoes and chicken. Feel free to increase the amount of garlic and cheese if a more vibrant flavor is desired. Red pepper flakes and fresh spinach would also make good additions to this dish.

1/4 cup extra-virgin olive oil

1 small shallot, roughly chopped

5 garlic cloves, crushed

pinch of red pepper flakes (optional)

1 cup small tomatoes, halved (or larger tomatoes, diced)

1/4 tsp kosher salt

1 cup roasted chicken, cut into bite sized pieces (click here for roasted chicken recipe)

1/4 cup pasta water

1/2 cup grated Pecorino Romano (or Parmesan)

handful of linguine noodles (enough for 2 to 3 servings)

lemon zest

kosher salt

  1. Fill a medium sized pan with water and bring to boil, pour a generous amount of kosher salt into the water and add the linguine. Cook the pasta to al dente according to the package’s directions and reserve ¼ cup of pasta water.
  2. Meanwhile, add the oil, garlic and shallots (and red pepper if using) to a medium-sized saute pan and cook over medium-low heat. Cook for about 8-10 minutes, stirring occasionally to prevent the garlic from burning.
  3. Next, add the tomatoes to the garlic oil and cook for an additional 5-8 minutes.
  4. Then, reduce the heat to low and add the chicken, pasta water and cheese. Stir well to combine and continue to heat through.
  5. Once the pasta is cooked to al dente, add the linguine to the saute pan. Stir well to coat the noodles with the garlic oil.
  6. Divide the linguine, chicken and tomatoes between 2 or 3 bowls, spoon the remaining garlic oil over each dish and then top with freshly grated lemon zest.

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