Chicken Linguine with Chili Herb Salsa
Yield: 4-6 servings
Cook Time: About 15 minutes
Tips: When seeding and dicing chilies, be careful not to touch face or eyes, and wash hands thoroughly after handling. For a spicier version, leave a few veins and seeds in the chiles.
Ingredients
- Salsa
- 1 tablespoon olive oil
- 1/2 brown onion, peeled and diced
- 1 clove garlic, minced
- 1 Anaheim chili, seeded and diced
- 1 yellow chili, seeded and diced
- 1 Serrano chili, seeded and diced
- 1 28-oz. can whole tomatoes, drained and diced, juice reserved
- 1 large tomato, peeled and diced
- 1/2 bunch cilantro, finely chopped
- 1/2 small bunch fresh basil, finely chopped
- 1/2 bunch fresh flat Italian parsley, finely chopped
- 1/4 cup pitted black olives, diced
- 1 1/2 teaspoons cumin seeds
- 1/4 teaspoon salt (or more, to taste)
- 1/4 teaspoon pepper (or more, to taste)
- Chicken
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 skinless, boneless chicken breasts
- equal portions of seasoned salt, garlic salt and pepper to taste
- Pasta
- 8 oz. linguine (about 3/4 of a 1-lb. package)
- freshly grated Parmesan cheese (for garnish)
Directions
Salsa
In a large skille t, heat olive oil. Add onions and chilies and sauté just until tender-crisp (about 3 minutes). Add garlic and sauté for 1 more minute. Transfer onions, chili and garlic mixture to a large mixing bowl. Stir in tomatoes, reserved tomato juice and salt and pepper. Set aside.
Combine chopped cilantro, basil and parsley along with olives and cumin in a mixing bowl, then add to onion and chili mixture. Gently stir to combine. Set aside.
Linguine
Prepare linguine according to package directions, then drain. While linguine is cooking, prepare chicken (directions follow).
Chicken
Slice thickest portions of chicken breasts into 2 thinner pieces to allow to cook faster and more evenly with other thinner portions. Season chicken with seasoned salt, garlic salt and pepper. Heat olive oil and butter in a large skillet, then cook chicken over medium-high heat until lightly browned on both sides and cooked through (about 5-7 minutes per side).
After chicken is cooked, cut into 1/4-inch-thick bite size pieces. Arrange linguine on a serving platter, then place chicken pieces on top of linguine. Pour salsa over chicken and sprinkle with Parmesan cheese. (Alternatively, you can arrange on individual serving plates.)
In a large skille t, heat olive oil. Add onions and chilies and sauté just until tender-crisp (about 3 minutes). Add garlic and sauté for 1 more minute. Transfer onions, chili and garlic mixture to a large mixing bowl. Stir in tomatoes, reserved tomato juice and salt and pepper. Set aside.
Combine chopped cilantro, basil and parsley along with olives and cumin in a mixing bowl, then add to onion and chili mixture. Gently stir to combine. Set aside.
Linguine
Prepare linguine according to package directions, then drain. While linguine is cooking, prepare chicken (directions follow).
Chicken
Slice thickest portions of chicken breasts into 2 thinner pieces to allow to cook faster and more evenly with other thinner portions. Season chicken with seasoned salt, garlic salt and pepper. Heat olive oil and butter in a large skillet, then cook chicken over medium-high heat until lightly browned on both sides and cooked through (about 5-7 minutes per side).
After chicken is cooked, cut into 1/4-inch-thick bite size pieces. Arrange linguine on a serving platter, then place chicken pieces on top of linguine. Pour salsa over chicken and sprinkle with Parmesan cheese. (Alternatively, you can arrange on individual serving plates.)