Linguini With Chicken and Sun-Dried Tomatoes

Another great pasta dish!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 2  tablespoons black olives, chopped
• 2  tablespoons parsley, chopped
• 3  tablespoons extra virgin olive oil
• 1⁄4 cup pine nuts
• 4  marinated artichoke hearts, diced
• 2  teaspoons capers
• 1  onion, diced
• 1  cup sun-dried tomato, sliced
• 1⁄4 teaspoon oregano
• 1⁄4 teaspoon basil
• 1⁄4 cup flour
• 1  lb linguine, cooked
• 2  cups chicken broth
• 4  garlic cloves, minced

Directions

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.