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Chicken Linguini 1 1/2 or 2 cloves garlic, chopped
2 or 3 boneless chicken breasts, cut in thin slices
2 cups roasted red peppers, cut in pieces
1/2 cup olive oil or any type you wish
1 can black olives, cut in half and drained (may leave whole)
1 pound linguini, cooked and drained
1. Fry garlic in olive oil. Add chicken pieces; fry until white. Add roasted peppers.
2. Cover and cook for 15 minutes on low. Salt and pepper to taste.
3. Cool linguini. Pour chicken mixture over linguini; add olives. Serve hot. Serve with Parmesan cheese.
Donna Holter, 27 Hnida Road, West Middlesex
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