East Side Mario's Oven Roasted Tomato Linguine
1 pound chicken breast
1/4 teaspoon each salt and pepper
6 tablespoons olive oil
1 tablespoon fresh chopped garlic
16 strips red pepper, julienned 1/8"
16 strips green pepper, julienned 1/8"
1 1/2 pounds (24 ounces) cooked linguine or 12 ounces raw weight
2 cups Alfredo sauce
4 tablespoons sun-dried tomato pesto
1 cup oven-roasted tomatoes, julienned
Garnish
1 parsley sprig
1 pasta spoon
Place chicken breast on grill and season with salt and pepper and
grill until fully cooked. While chicken is on grill, place saut� pan
on stove and turn flame to medium heat. Once chicken is fully
cooked, julienne 1/4 inch.
Place pasta in a pot of boiling salted water and cook to
manufacturer's specifications.
Allow pan to heat, add oil and place garlic and peppers in pan and
saut� gently.
When garlic is cooked, add julienned hot chicken breast.
Ladle Alfredo sauce and sun-dried tomato pesto on top of pasta. Toss
pasta thoroughly, add tomatoes and bring to a boil.
Mix pasta thoroughly so that all pasta is coated with sauce.
Transfer pasta to bowl, bringing chicken, peppers and tomatoes to
the top for a colorful presentation.
Garnish with parsley sprig and a pasta spoon.
Source: East Side Mario's |