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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.

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Ingredients

Instructions

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.

Sauté tomatoes in pan used to cook chicken; using 1 Tbsp. oil over medium-high heat for 2 minutes. Add sugar and vinegar; simmer until syrupy, 2–3 minutes. Season tomatoes with salt.

Garnish linguine with tomatoes and pine nuts.

Toss together the linguine, spinach, chèvre,, and chicken. If necessary, thin with a little reserved pasta-cooking water.

Toss together the linguine, spinach, chèvre,, and chicken. If necessary, thin with a little reserved pasta-cooking water.

Briefly sauté the cherry tomatoes, then add the sugar and vinegar. Simmer until tomato skins split.

Briefly sauté the cherry tomatoes, then add the sugar and vinegar. Simmer until tomato skins split.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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