Chicken And Egg Salad

Directions for: Pomodoro Sauce with Chicken and Linguine

Ingredients

12 oz (375 g) enriched linguine pasta

2 Tbsp (30 ml) butter, divided

cup (50 ml) grated Canadian Parmesan cheese

12 oz (375 g) boneless skinless chicken, cut into bite-size pieces

1 tsp (5 ml) dried basil or oregano

3 clove garlic, minced

Salt and pepper

6 cup (1.5 L) chopped ripe tomatoes (about 2 lbs/1kg)

cup (175 ml) shredded Canadian Mozzarella cheese

Directions

1. In a large pot of boiling, salted water; cook linguine for 10 minutes or according to package directions, until tender; drain well. Return to pot and toss with 1 tbsp (15 ml) butter and Canadian Parmesan cheese.

2. Meanwhile, heat a large nonstick skillet over medium-high heat; melt remaining butter. Stir in chicken, basil, garlic, tsp (2 ml) salt and pepper to taste; cook stirring frequently for 5 minutes or until chicken is lightly browned and no longer pink inside. Reduce heat to medium; add tomatoes and heat through, 2 to 3 minutes. Season to taste.

3. Divide pasta among shallow serving bowls and spoon sauce over top. Sprinkle with Canadian Mozzarella cheese.

See more: Pasta, Cheese, Chicken, Herbs, Tomatoes, Dairy Farmers of Canada