Ingredients:

• 1 (12-ounce) package linguine
• 1 1/2 pounds skinless, boneless chicken breasts, cut into chunks or strips
• 1/4 cup olive oil
• 1 teaspoon minced garlic
• 1/2 pound mushrooms, sliced
• 1 onion, chopped
• 1 red bell pepper, seeded and chopped
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon dried thyme leaves
• Salt and pepper to taste
• 1 cup frozen peas
• 1/4 cup grated Parmesan cheese

Directions:

Cook the linguine according to the package directions, omitting any oil and salt; drain.

In a large nonstick skillet, cook the chicken pieces in the olive oil and garlic over medium-high heat, until lightly brown and done, about 7 minutes. Watch carefully, tossing to keep from sticking. Add the mushrooms, onion, red pepper, oregano, basil, thyme, salt and pepper, sauteing until tender. Add the peas, tossing until heated. Add the pasta to the vegetable mixture, combining well. Add the Parmesan cheese and serve.

Primavera Pasta Salad


Serving: 6
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

 

1 1/2 tbsp olive oil
1 1/2 grated cup lemon peel
3/4 crushed tsp dried basil
3/4 crushed tsp oregano
6 cooked ounce linguine
salt
pepper
grated Parmesan cheese
1 1/2 tbsp butter
1 1/2 cup broccoli floret
2 minced clove garlic
2 seeded and diced tomato
3/4 julienne cup zucchini
1/2 juliene cup carrot
1/4 cup honey
1/4 cup lemon juice

1. Heat oil and butter in a large skillet over medium-high heat; add broccoli and garlic and stir-fry 2 minutes.
2. Reduce heat to low and add tomatoes, zucchini, carrot, honey, lemon juice, lemon peel and seasonings.
3. Simmer about 4 minutes or until vegetables are tender, stirring gently.
4. Toss with noodles; cool.
5. Sprinkle with parmesan cheese.
6. Serve at room temperature or chilled.

 

 

Pasta with Olive Sauce

Serving: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

1 lb linguine, cooked and drained according to package directions
1 6oz. can pitted black olives
1 6oz. can stuffed green olives
1 tbsp fresh oregano, chopped
3 tbsp olive oil

1. Finely chop olives in a food processor or blender.

2. Mix thoroughly with cooked pasta, olive oil and oregano. Serves 4.