Linguini With Chicken and Sun-Dried Tomatoes

Total Time
Prep 10 mins
Cook 30 mins

Another great pasta dish!

Ingredients Nutrition


  1. Roast pine nuts in 400 F oven for 10 minutes, and set aside.
  2. Dredge chicken in flour.
  3. Heat olive oil in skillet, add chicken and cook until gloden brown and no longer pink all through, 8-10 minutes. Remove chicken from skillet and set aside.
  4. In the same skillet, saute garlic and onions until tender. Stir in tomatoes, capers, olives, artichokes, parsley, pine nuts, oregano, and basil. Stir until combined.
  5. Add chicken broth to mixture and bring to a simmer, stirring occasionally.
  6. Add chicken breasts back into mixture and cook for 2 minutes, or until chicken is warm.
  7. Serve over linguini and sprinkle with Parmesan cheese.


Most Helpful

This meal was simply delicious and easy to prepare. I had to omit the black olives, capers and pine nuts only because I didn't have any. Even with those ingredients missing this dish was wonderful. All three teenagers had seconds and DD claimed the little bit of leftovers for her lunch tomorrow. I used fresh linguini and grilled the chicken breasts on the grill and added them at the end.Great dish and will be making this one often. Thank you for posting.

heather in Ont, November 20, 2007

I would give this recipe 10 stars if I could....what great flavors! What a nice presentation as well, lots of great color in the dish. I did find, however, that 10 minutes was a litle too long to roast the pine nuts. I checked them after 5 minutes and they were pretty brown - any more and I think they would have burned. I only had 3 chix breasts so we took the left over sauce and mixed it with some left over pasta and will have it as a side dish with some grilled fish tomorow night. This dish is fantastic and could very well be served without the chix. Thanks for posting!

Sky Hostess November 19, 2005

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