Here's another healthy recipe that I came across in Woman’s Day Magazine, March issue and that I decided to try. Keeping it healthy another day this week. Yay!!! The recipe had called for shrimp but I decided to switch it up a bit and used some boneless chicken breasts. Here is my adapted recipe.
|Cubed chicken, fresh spinach, sweet red cherry peppers, garlic, oo and linguine..Nice combo and very eye appealing!|
12 oz. linguine
2 tablespoons olive oil
3 cloves garlic, minced
1 lb. boneless chicken breasts (cubed)
salt and pepper
1/3 cup small sweet red cherry peppers (such as Peppadew) quartered (I found mine at the deli bar where olives etc. are)
4 cups arugula or spinach(remove stems)I used spinach
*¼ cup chicken broth (if using chicken breasts)
Cook the linguine according to directions. Reserve ¼ cup of liquid; drain pasta and return to pot.
Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, about 1 minute. Add sweet pepper, washed spinach and *chicken broth and bring to simmer. Add pasta and a bit of reserved liquid if necessary. Enjoy!
*If using shrimp add wine at this point of preparation.
Happy Baking and Cooking from my kitchen to yours,