(adapted from Taste of Home Holiday & Celebrations 2009)
8 oz uncooked linguine (I just guessed at amount)
4 boneless skinless chicken breast halves (I used 12 boneless, skinless chicken tenderloins)
1/4 t salt
1/4 t pepper
2 T olive oil
2 T butter
1/2 c white wine or chicken broth (I used chicken stock)
1 c green grapes, halved
2 T minced fresh tarragon
Cook linguine according to package directions. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook chicken in oil and butter for 5-8 minutes on each side or until juices run clear. Remove and keep warm.
Add wine or broth to skillet; stir to loosen brown bits. Bring to a boil; cook until liquid is reduced by half. Stir in cream; cook and stir until thickened. Add the grapes, tarragon and chicken; heat through. Drain linguine and serve with chicken mixture. (I mixed the linguine into the skillet after draining.)
I’m not great at photographing food (or really anything) but this was really good!!!
2 6-oz skinless, boneless chicken breasts halves, cut into thin slices (I used diced)
1/8 t salt
1 t olive oil
2/3 c vertically sliced red onion (I chopped mine)
1/4 c sliced ripe olives (I used a can of sliced black olives)
1 t chopped fresh oregano
1/4 t black pepper
1 c (4-oz) crumbled feta (I used feta with basil & dried tomatoes)
Cook pasta according to package directions.
Sprinkle chicken with salt. Heat oil in large skillet over medium-high heat. Add chicken; saute 2 minutes. Add onion; cook 2 minutes, stirring frequently. Stir in cooked pasta, olives, oregano and pepper; cook 2 minutes or until heated through. Remove from heat and stir in cheese.