This is a really great dinner especially in the Spring and Summer with all the fresh vegetables available!  This recipe comes from The New Holly Clegg Trim and Terrific Cookbook and serves anywhere from 6 to 8 people. I hope you enjoy it!

12 ounces of linguine
1 1/2 pounds of boneless skinless chicken breasts cut into chunks or strips
1/4 cup olive oil
1 teaspoon of minced garlic
1/2 pound of 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 thyme leaves
Salt and pepper to taste
1 cup of frozen peas
1/4 cup of grated Parmesan cheese

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

In a large 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.

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