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Linguini With Mediterranean Chicken #Ragu

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“Ragú® Recipe Contest Entry. Ribbons of linguini pasta are topped with Ragu 7 Herb Tomato Sauce, grilled balsamic chicken, garlic, Kalamata olives, arugula, feta, and pine nuts.”
READY IN:
50mins
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 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 7 Herb Tomato Sauce to cooked garlic and butter and heat over medium heat 3-5 minutes, stirring occasionally. 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 with Ragu 7 Herb Tomato Sauce. Gently stir until all pasta is coated with sauce. Fold in chicken, olives, and arugula. Sprinkle remaining ½ teaspoons salt, remaining ¼ teaspoons pepper, feta, and pine nuts on top of pasta.

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