“My variation on a recipe in The Holly Clegg Trim and Terrific Cookbook. Feel free to substitute vegetables.”
READY IN:
35mins
SERVES:
7
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the linguine in plain water until done and drain.
  2. Cook the chicken in the oil until done and remove.
  3. Saute the vegetables, herbs and seasonings (except for the peas) in the same pan until tender.
  4. Add the peas and cook until heated and tender.
  5. Add the cooked chicken and linguini to the pan and toss, cooking until all is heated.
  6. Adjust seasinging to taste.
  7. Top with Parmesan cheese and serve.
  8. Serve with favorite breads or salad.

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