Lunch / Dinner
Chicken Linguine with Candied Cherry Tomatoes
This unique dish features a creamy goat cheese sauce and an unusual topping—candied cherry tomatoes. This innovative recipe makes the plate shine through with its bright color and sparkling flavor.
Toast the pine nuts in a large sauté pan over medium heat until golden, tossing often, about 3 minutes. Transfer pine nuts to a plate; season them with salt. Return pan to the heat.
Sauté chicken in same pan with 3 Tbsp. oil over medium-high heat until chicken is brown, about 5 minutes. Add garlic; cook 30 seconds.
Deglaze pan with sherry. Add broth and boil for 1 minute; cover and set chicken aside.
Cook linguine according to package directions. Just before draining, add spinach; cook 30 seconds. Drain linguine and spinach, reserving 1–2 cups of the cooking water. Toss pasta and spinach with chèvre and chicken mixture in a large bowl to coat ingredients. Thin mixture with reserved pasta-cooking water, if necessary. Cover linguine and keep it warm.
Garnish linguine with tomatoes and pine nuts.
Per serving (2 cups)
% Daily Value*
Total Fat 27g 41%
Saturated Fat 7g 35%
Cholesterol 79mg 26%
Sodium 305mg 12%
Carbs 64g 21%
Fiber 6g 24%
*Percent Daily Values are based on a 2,000 calorie diet.