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Linguini topped with asparagus sauce served with Mediterranean herb chicken and roasted grape tomatoes.
Yield: 4 Servings
Roasted Grape Tomatoes:
12 red grape tomatoes
¼ cup olive oil
½ teaspoon Kosher salt
½ teaspoon ground black pepper
Asparagus Sauce:
1 ½ teaspoons canola oil
4 ounces fresh asparagus, cut into 1-inch pieces
1 ½ Tablespoons thinly sliced green onions
½ cup white wine
¼ cup low sodium chicken stock
1 ½ Tablespoons lemon juice
¼ teaspoon Kosher salt
¼ teaspoon crushed red pepper flakes
¾ teaspoon grated lemon zest
¼ cup grated Parmesan cheese
Linguine:
Water to boil pasta
½ teaspoon Kosher salt
8 ounces dry linguine
1 ½ teaspoons canola oil
Mediterranean Herb Chicken:
¼ cup and 2 Tablespoons canola oil, divided
¼ cup nonfat plain yogurt
1 Tablespoon and 1 teaspoon peeled and finely chopped garlic cloves
2 Tablespoons thinly sliced fresh sage leaves or 1 Tablespoon dried sage leaves
2 Tablespoons finely chopped fresh oregano leaves or 1 Tablespoon dried oregano leaves
1 Tablespoon finely chopped fresh or 1 ½ teaspoons dried thyme leaves
1 Tablespoon lemon pepper
1 teaspoon Kosher salt
1 pound boneless and skinless chicken thighs, cut into 4 equal size pieces
¼ cup white wine
1 cup low sodium chicken stock
¼ cup coarsely chopped fresh oregano leaves
Gluten, Milk, Soy, Sulphites, Wheat
Nutritional Information<ol>
<li><strong>To Prepare Roasted Grape Tomatoes:</strong>
Combine tomatoes, olive oil, salt and pepper. Spread on a sheet pan. Place in a preheated 450-degree Fahrenheit oven for 15 minutes or until lightly browned. Remove from heat. Serve warm. </li>
<li><strong>To Prepare Asparagus Sauce:</strong>
In a large pot over medium high heat, add oil. Add asparagus and sauté for 2 minutes. Add green onions, wine, stock, lemon juice, salt, red pepper flakes and lemon zest. Bring to a simmer. Whisk in parmesan cheese until well blended. Remove from heat. Serve warm.</li>
<li><strong>To Prepare Linguine:</strong>
Cook pasta in salted water according to manufacturer’s directions. Drain and toss with oil. Serve warm.</li>
<li><strong>To Prepare Mediterranean Herb Chicken:</strong>
In a stainless-steel or glass bowl, combine ¼ cup oil, yogurt, garlic, sage, finely chopped oregano, thyme and lemon pepper. Add chicken thighs to mixture. Toss to evenly coat. Cover, and place in refrigerator for 8 hours to marinate. Drain and discard excess marinade when ready to cook. Heat a roasting pan on medium high heat on stove. Add 2 Tablespoons oil to pan. Place chicken thighs in pan. Evenly season chicken thighs with salt. Sauté chicken for 5 to 6 minutes until chicken is browned. Turn chicken over and cook additional 3 to 4 minutes until other side is browned. Deglaze pan with white wine. Add stock to pan. Place roasting pan into a preheated 325-degree Fahrenheit oven. Bake chicken in oven for 20 to 25 minutes or until cooked through and tender. Remove from heat. Divide into four portions. To assemble, place 1 cup linguini on center left of plate. Top with 1/3 cup asparagus sauce. Place 1 serving of chicken thigh next to pasta. Garnish top of plate with 3 roasted grape tomatoes and 1 Tablespoon coarsely chopped oregano. Enjoy immediately!</li>
