Good Stuff Linguine
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Assemble and chop all of your ingredients before you start to cook and the dish will come together in a snap. Look for convenience products like already sliced fresh mushrooms and stir-fry ready chicken to cut your preparation time further.
INGREDIENTS
1 pound linguine, cooked according to package directions
1/4 cup olive oil
1/4 cup butter, plus 1 tablespoon
2 teaspoons minced garlic
2 teaspoons dried oregano
1 bunch green onions, chopped, divided
1 cup white wine or dry vermouth
1 (14.5-ounce) can low-sodium chicken broth
8-ounces mushrooms, sliced
Salt and black pepper
4 boneless, skinless chicken breasts, sliced into 1/2-inch strips
1 (14-ounce) can quartered artichoke hearts, drained
1 (4-ounce) can sliced black olives, drained
1 cup toasted chopped pecans
8-ounces crumbled Feta cheeseWhile the pasta boils, melt 1/4 cup butter with olive oil in a large skillet. Add minced garlic, oregano, and half of the green onions and sauté until the garlic becomes aromatic and slightly golden. Add the white wine and chicken broth to the skillet and boil rapidly until reduced by 1/3.
In another large skillet, melt 1 tablespoon butter. Add the mushrooms and sauté over medium heat until lightly browned. Push mushrooms to the sides of the pan and add sliced chicken and remaining green onions. Season well with salt and pepper and sauté until chicken is lightly browned and cooked through.
Add mushrooms, chicken, artichoke hearts, and sliced black olives to sauce and simmer briefly to heat through. Pour over drained pasta and top with toasted pecans and crumbled Feta. Toss well and serve immediately.
Makes 8 servings