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Linguini With Chicken, Sun-Dried Tomatoes, and Arugula #Ragu

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“Ragú® Recipe Contest Entry. Ribbons of linguini pasta are coated in a creamy sauce and dressed up with grilled balsamic chicken, sun-dried tomatoes, arugula, feta, and pine nuts.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat grill using medium heat. Fill a large pot with water, add 1 tsp sea salt, cover, and bring to a boil on high heat.
  2. Rinse chicken breasts with cold water and pat dry with paper towel. Trim excess fat from chicken and set aside. In shallow dish, combine olive oil, balsamic vinegar, ½ tsp sea salt, and ¼ tsp pepper. Dip chicken in olive oil mixture, using your hands to completely coat chicken. Grill 7 minutes on each side (14 minutes total) or until cooked through. Remove from heat, wrap in aluminum foil, and set aside.
  3. Melt butter over medium heat in skillet. Sauté minced garlic in butter 1-2 minutes. Remove from heat before garlic gets brown. Set aside.
  4. Add sun-dried tomatoes and linguini to boiling water and cook uncovered for 10-11 minutes. Stir every few minutes to keep pasta from sticking together. Drain and set aside.
  5. Add Ragu Creamy Mozzarella Sauce to cooked garlic and butter and heat over medium heat 3 minutes, stirring frequently. Set aside while you slice the grilled chicken into pieces 1-2” long by ½” wide.
  6. In large pasta serving dish, combine cooked linguini and sundried tomatoes with Ragu Creamy Mozzarella Sauce. Gently stir until all pasta is coated with sauce. Fold in chicken and arugula leaves. Sprinkle remaining ½ teaspoons salt, remaining ¼ teaspoons pepper, feta, and pine nuts on top of pasta.

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