Linguini With Chicken Sun Dried Tomatoes And Arugula Ragu Recette

Indulge in this vibrant and flavorful Linguini Ragù! Grilled balsamic chicken, sun-dried tomatoes, peppery arugula, creamy mozzarella, and crunchy pine nuts create a symphony of textures and tastes. This recipe is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion. Easy to follow instructions and stunning presentation make it a recipe you'll want to make again and again!

Préparation 15 min

Cuisson 40 min

Calories 618.5 kcal

Protéines 72g

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Linguini With Chicken Sun Dried Tomatoes And Arugula Ragu

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Linguini With Chicken Sun Dried Tomatoes And Arugula Ragu

Chicken Breast Halve
Extra Virgin Olive Oil
1 tablespoon balsamic vinegar
1 teaspoon sea salt (plus extra to taste)
1/2 teaspoon black pepper (plus extra to taste)
Sun Dried Tomatoes
2 tablespoons butter
Garlic Cloves
Linguine
Rag Pasta Sauce
5 ounces arugula
Feta Cheese
2 tablespoons pine nuts

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Comment préparer Linguini With Chicken Sun Dried Tomatoes And Arugula Ragu

Preheat grill to medium heat.
In a large pot, bring 8 cups of water to a boil. Add 1 teaspoon sea salt.
Rinse 2 boneless, skinless chicken breasts under cold water and pat dry.
Trim excess fat from chicken breasts.
In a shallow dish, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Marinate chicken in the olive oil mixture, ensuring it's fully coated.
Grill chicken for 7-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
Remove from grill, wrap in foil, and let rest for 10 minutes.
While chicken rests, melt 2 tablespoons butter in a large skillet over medium heat.
Add 2 cloves minced garlic and sauté for 1-2 minutes, or until fragrant. Do not brown.
Remove garlic from skillet and set aside.
Add 1 cup sun-dried tomatoes (oil-packed, drained) and 1 pound linguini to the boiling water. Cook uncovered for 10-11 minutes, stirring occasionally, until al dente.
Drain pasta and set aside.
Add 1 (24 ounce) jar of Ragù Creamy Mozzarella sauce to the skillet with the garlic butter. Heat over medium heat for 3 minutes, stirring frequently.
Slice the rested chicken into 1-inch by 2-inch pieces.
In a large serving bowl, combine the cooked linguini, sun-dried tomatoes, and Ragù sauce. Toss gently to coat.
Fold in the sliced chicken and 5 ounces arugula leaves.
Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup crumbled feta cheese, and 2 tablespoons pine nuts.

Nutrition Information (Approximate per serving)

Sodium

67 g

Sugar

19g

Fat

54g

Carbs

16g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Sauces Main Dish Condiments Etc Pasta Poultry Meat Pasta Rice And Grains Ragu Recipe Contest

Questions fréquentes

Combien de temps faut-il pour préparer Linguini With Chicken Sun Dried Tomatoes And Arugula Ragu ?

Linguini With Chicken Sun Dried Tomatoes And Arugula Ragu prend environ 55 minutes du début à la fin — environ 15 minutes de préparation et 40 minutes de cuisson.

Combien de calories contient Linguini With Chicken Sun Dried Tomatoes And Arugula Ragu ?

Linguini With Chicken Sun Dried Tomatoes And Arugula Ragu contient environ 618.5 calories par portion, avec environ 72 g de protéines, 16 g de glucides et 47 g de lipides.

De quels ingrédients ai-je besoin pour Linguini With Chicken Sun Dried Tomatoes And Arugula Ragu ?

Les principaux ingrédients de Linguini With Chicken Sun Dried Tomatoes And Arugula Ragu sont Chicken Breast Halve, Extra Virgin Olive Oil, Balsamic Vinegar, Sea Salt, Pepper, Sun Dried Tomatoes. Consultez la liste complète avec les quantités ci-dessus.