Rosemary Chicken and Sundried Tomatoes with Linguini
  • Cooking Time: 25 minutes
  • Servings: 4 to 5
  • Preparation Time: 10 minutes
  • 5 chicken breasts cut into fourths
  • 1 small onion, diced
  • 4 garlic gloves, minced
  • ½ cups sun-dried tomatoes
  • 3 tsp. dried rosemary
  • 1 cup chicken broth
  • 16 oz. linguini
  1. Cook linguini according to the package instructions.
  2. Next pour about 3 tablespoons of olive oil into a large cooking pan and once heated sauté onion and garlic.
  3. Next place cut up chicken breasts into the pan with a little olive oil; brown on both sides. Add chicken broth. Add the diced sun-dried tomatoes, rosemary and some salt and pepper to taste.
  4. Place a lid over the pan and let simmer for about 20 minutes or until the meat reaches 165 degrees.
I like all of the ingredients that are in this recipe. I never had sun-dried tomatoes before. So I looked for some ideas and found one that used skinless chicken thighs and to serve over spaghetti. But I changed things up, as I always do. I replaced the thighs for skinless chicken breasts and linguini. I was thinking of a savory name to give my dish...and we got "Rosemary Chicken and Sun-dried Tomatoes with Linguini". Hope you enjoy!!