Garlic Chicken Linguine

A well balanced pasta dish, made brighter with cherry tomatoes and arugula. It doesn't get easier than this!
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Time 30 minutes
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

GARLIC BUTTER

  • cup Unsalted butter , room temperature
  • 2 cloves Garlic cloves , minced
  • ½ tsp Salt

PASTA

  • For pasta Water
  • 1 lb Linguine pasta noodles

GARLIC CHICKEN

  • 1 tbsp Garlic butter
  • 1 lb Chicken breast , boneless, skinless, thinly sliced
  • 4 tbsp Garlic butter
  • 2 cups Tomatoes, cherry , halved
  • 2 ½ cups Arugula , packed tightly
  • ¼ tsp Salt
  • ¼ tsp Black pepper, freshly ground
  • For garnish Parmesan cheese, grated

METHOD

  • In a small bowl, stir together the butter, garlic, and salt. Set aside. 
  • Bring a pot of salted water to a boil and add pasta. Cook until just before al dente, about 7 minutes. Drain and return noodles to pot. 
  • In a large skillet, heat garlic butter over medium-high heat. Add the chicken and cook until the internal temperature reaches 75°C / 165°F, about 3 minutes. Add remaining garlic butter and tomatoes. Cook, stirring often, until tomatoes soften, about 3 minutes. 
  • Transfer chicken, tomatoes and liquid into pasta pot. Stir in arugula, salt and black pepper. Garnish with Parmesan cheese and serve. 

NOTES

  • Alternately, you can use chicken legs or thighs but be aware that cooking times will vary
  • You can substitute linguine with any long pasta noodle you wish
  • If desired, you can add chopped parsley to the garlic butter mixture in Step 1