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This is a simple summer recipe. All of this blessed snow is making me think of summer more and more.


  • ·3 lean, skinless, boneless chicken breasts
  • ·1 lb. linguine
  • ·Fresh carrots, cucumber
  • ·Fresh Garlic and Herb dressing – I use Good Seasons.
  • ·Freshly sliced onion strands or rings
  • ·2-3 finely chopped garlic cloves
  • ·Shredded cheddar cheese


  • 1. Clean, trim and rinse the chicken breasts. Place the chicken in a frying pan and add water to just cover the top of the chicken.
  • Boil down the chicken.
  • When it’s done cooking, cut it into medallions. Or just use the Foreman Grill.
  • 2. Cook the pasta.
  • 3. Clean and cut the carrots and cucumber.
  • Chop the garlic and dice the onion.
  • 4. Mix the dressing.
  • 5. When the pasta is done, mix it, and all other ingredients in a large mixing bowl.
  • 6. Add dressing to taste and mix thoroughly.
  • 7. Lightly coat the top with shredded cheddar and let stand for at least 1 hour in the refrigerator.
  • Add more dressing to taste.
  • I'll typically make this the night before so it has a good chill to it.
  • A chilled chardonnay pairs very nicely with this.
  • It makes for a perfect early afternoon dinner on a summer day.

Categories: Dairy  Dinner  Main Dish  Pasta  Poultry  Savory 
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