Chicken or Shrimp with Sweet Cherry Peppers, Spinach and Tossed with Linguine

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!  5/3/13 

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)

*¼ cup dry white wine(use if you are using shrimp)

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,

M.J.




4/30/12