Storm the Cassoulet

Roast Chicken and Mediterranean Linguini

on October 8, 2013



2 6-ounce chicken breasts
3 ounces (¼ box) whole-wheat linguini
1 cup cherry tomatoes, halved
1 clove garlic, minced
2 ounces baby spinach
½ cup crumbled feta cheese
salt and pepper
2 tablespoons olive oil


Make the Chicken

Heat oven to 400 °F., setting rack in the middle of oven. Line a baking sheet with aluminum foil. Add chicken and season with ½ teaspoon salt, ¼ teaspoon pepper and 1 tablespoon olive oil. Roast in oven for 20 minutes, flipping once after 10 minutes, until chicken has reached an internal temperature of 165 °F.

Make the Pasta

Boil 1 quart of water in a large pot. Add a few large pinches of salt to season the water. Once water has come to a boil add linguini and cook until al dente, about 7 to 8 minutes.

Make the Sauce

In a medium skillet, heat remaining tablespoon of olive oil. Add tomatoes and garlic. For tips and tricks, see this video on how to mince garlic. Sauté until skins on tomato begin to burst, 3 minutes. Add spinach and sauté until wilted, 30 seconds. In a large bowl toss tomatoes and spinach with pasta and feta cheese. Slice chicken and serve over pasta.


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