The combination of fresh herbs and tomatoes make this dish a real summer treat when tossed with chicken and linguini.
- Cook Time
- Prep Time
- 4 ServingsServings
- 8 ounce linguini pasta
- 3 tablespoon olive oil
- 4 chicken breast, boneless and skinless
- 2 pint cherry tomatoes, halved
- Kosher salt to taste
- 2 garlic cloves, minced
- 1 chili pepper, seeded and chopped
- 1/4 cup olive oil
- 1/3 cup fresh basil chopped
- 1/3 cup fresh oregano chopped
Cook pasta according to package directions. Drain and set aside to cool.
In a large skillet over high heat, add 1 tablespoon olive oil and heat until hot. Add chicken and sauté until well browned on both sides about 7-8 minutes or until chicken is no longer pink. Set aside.
Place tomatoes on a baking pan and sprinkle with salt. Broil in broiler on low heat until tomatoes are slightly soften. About 4 to 5 minutes.
In a medium skillet over medium heat add 2 tablespoons olive oil and heat until hot. Add garlic and peppers. Cook 3 to 4 minutes or until aromatic. Remove from heat and stir in remaining olive oil, basil and oregano. Pour over pasta and toss until well mixed.
Serve pasta topped with chicken and tomatoes.