Chicken Pesto Linguine
Rosemary-Garlic Bread
Ingredients
- 1 (16-oz) box linguine
- 1½ lb boneless, skinless chicken breasts
- 3 Tbsp olive oil, divided
- 1 pint grape tomatoes
- 1 (6.5-oz) jar pesto
- ¼ to ½ tsp crushed red pepper
Instructions
- Cook pasta according to package directions.
- Meanwhile, cut chicken into bite-size pieces; sprinkle lightly with salt and pepper.
- Cook chicken in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat until browned. Remove from skillet, and keep warm.
- Cook tomatoes in 1 Tbsp hot oil in same skillet 4 minutes or until tomatoes begin to soften and burst. Return chicken to skillet; stir in pesto and crushed red pepper; cook 2 minutes or until thoroughly heated.
- Toss chicken with hot cooked pasta.
Side Dish Ingredients
- ¼ cup butter, softened
- 1 (16-oz) loaf French bread, halved lengthwise
- 1 tsp garlic salt
- 2 tsp dried crushed rosemary
Side Dish Instructions
- Preheat oven to 400°F. Spread butter on cut sides of bread on a baking sheet. Sprinkle with garlic salt and rosemary.
- Bake 10 minutes or until bread is browned and crisp.
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