Linguini With Chicken Sun Dried Tomatoes And Arugula Ragu

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Ragú® recipe contest entry. Ribbons of linguini pasta are coated in a creamy sauce and dressed up with grilled balsamic chicken, sun-dried tomatoes, arugula, feta, and pine nuts.

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Steps

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Preheat grill using medium heat.

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Fill a large pot with water , add 1 tsp sea salt , cover , and bring to a boil on high heat.

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Rinse chicken breasts with cold water and pat dry with paper towel.

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Trim excess fat from chicken and set aside.

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In shallow dish , combine olive oil , balsamic vinegar , tsp sea salt , and tsp pepper.

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Dip chicken in olive oil mixture , using your hands to completely coat chicken.

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Grill 7 minutes on each side or until cooked through.

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Remove from heat , wrap in aluminum foil , and set aside.

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Melt butter over medium heat in skillet.

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Saut minced garlic in butter 1-2 minutes.

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Remove from heat before garlic gets brown.

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Set aside.

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Add sun-dried tomatoes and linguini to boiling water and cook uncovered for 10-11 minutes.

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Stir every few minutes to keep pasta from sticking together.

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Drain and set aside.

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Add ragu creamy mozzarella sauce to cooked garlic and butter and heat over medium heat 3 minutes , stirring frequently.

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Set aside while you slice the gril.

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Ingredients

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chicken breast halve, extra virgin olive oil, balsamic vinegar, sea salt, pepper, sun-dried tomatoes, butter, garlic cloves, linguine, rag pasta sauce, arugula, feta cheese, pine nuts