Linguine with Roasted Chicken, Tomatoes and Garlic Oil
Author 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)
- 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.
- 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.
- Next, add the tomatoes to the garlic oil and cook for an additional 5-8 minutes.
- Then, reduce the heat to low and add the chicken, pasta water and cheese. Stir well to combine and continue to heat through.
- 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.
- 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.