More Than Spaghetti

A different twist on spaghetti made with shrimp of chicken and a clear, garlicky sauce. Dee-lish!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2 pint cherry tomatoes, halved
• 1  teaspoon garlic clove, chopped
• 1⁄4 cup olive oil
•  salt, to taste
•  pepper, to taste
• 1⁄4 cup  breadcrumbs
• 3⁄4 lb linguine
• 2  tablespoons  vegetable oil
• 2  tablespoons butter
• 1  lb large shrimp, peeled and deveined or 1  lb  rotisserie-cooked chicken
• 3⁄4 cup chicken broth
• 2  cups  Baby Spinach
•  parmesan cheese

Directions

1. Preheat over to 450.
2. In a baking dish, toss together 1/2 pint halved tomatoes, 1 tsp chopped garlic, 1/4 cup olive oil, salt & pepper to taste.
3. Roast for 10 minutes.
4. Sprinkle with 1/4 cup bread crumbs, and roast for additional 5 minutes; set aside.
5. Boil 3/4 lb linguine according to directions.
6. Meanwhile, heat a large saute pan over medium heat.
7. Add 2 Tbsp butter and 1 tsp chopped garlic, and cook for 1 minute.
8. Add shrimp or chicken; season with salt & pepper. Saute until shrimp are pink and cooked through, about 3-4 minutes or until chopped chicken is heated through.
9. Add 3/4 cup chicken broth and let the liquid cook for 1 to 2 minutes. Add roasted tomatoes and spinach. Cook for a minute. Add drained pasta and toss.
10. Sprinkle with parmesan if you please.