Zutaten für Linguini With Mediterranean Chicken Ragu
- Chicken Breast Halve
- Extra Virgin Olive Oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon sea salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 2 tablespoons butter
- Garlic Cloves
- Linguine
- Rag Pasta Sauce
- 1/2 cup Kalamata olives, pitted and halved
- 2 cups arugula
- Feta Cheese
- 1/4 cup pine nuts, toasted
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Zubereitung von Linguini With Mediterranean Chicken Ragu
- Preheat grill to medium heat.
- Rinse chicken breasts and pat dry with paper towels. Trim excess fat.
- In a shallow dish, whisk together olive oil, balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Place chicken breasts in the olive oil mixture, ensuring they are fully coated.
- Grill chicken for 7 minutes per side, or until cooked through. Remove from grill, wrap in foil, and let rest.
- While chicken rests, fill a large pot with water, add 1 teaspoon salt, and bring to a boil over high heat.
- Add linguini to boiling water and cook for 10-11 minutes, stirring occasionally to prevent sticking.
- Drain linguini and set aside.
- Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes, or until fragrant. Remove from heat before browning.
- Stir in Ragú 7 Herb Tomato Sauce and heat for 3-5 minutes, stirring occasionally.
- Slice the rested chicken into 1-2 inch long pieces.
- In a large serving bowl, combine cooked linguini and the Ragú sauce. Gently toss to coat.
- Fold in the sliced chicken, Kalamata olives, and arugula.
- Sprinkle with remaining salt and pepper, feta cheese, and toasted pine nuts.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
13g
Fat
57g
Carbs
15g
