Beyond Spaghetti- Linguine with Chicken, Roasted Tomatoes, and Spinach!
This is a fabulous pasta dish that you can serve with either chicken or shrimp. There is some killer taste that comes out of the roasted tomatoes, garlic, EVOO combo.I found this recipe in my Parenting magazine (October edition) and it comes from Cake Boss's Buddy Valastro.
You will need:
1/2 pint cherry tomatoes
2 tsp chopped garlic
1/4 cup EVOO
salt and pepper
1/4 cup bread crumbs
1 pound linguine
2 Tbsp vegetable oil
2 Tbsp butter
chicken breasts, cut into bite size pieces (about 2-3 breasts) or 1 pound peeled and deveined shrimp
1/2 cup chicken broth
2 cups baby spinach
Preheat oven to 450 degree's F.
In a baking dish, toss together the cherry tomatoes, 1 tsp of the chopped garlic, 1/4 cup Evoo, and salt and pepper. Roast for 10 minutes.
Sprinkle with 1/4 cup bread crumbs and roast for 5 more minutes.
Then boil the linguine until al dente and set aside.
In a large saute pan over medium heat, add 2 Tbsp veg. oil, the butter, and the other 1 tsp chopped garlic and cook 1 minute.
Add shrimp or chicken to the pan.
If using chicken, then cut into bite size pieces and cook until done, 5-7 minutes or until juiced run clear and chicken is no longer pink.
If using shrimp, season with salt and pepper and saute until they are pink and cooked through, 3-4 minutes.
Then add the chicken broth and let the liquid cook down 1-2 minutes. Add the drained pasta, roasted tomatoes, and the 2 cups baby spinach.
(The spinach will look like a lot at first, but it QUICKLY cooks down!)
Toss well and serve!