Chicken, asparagus and dried tomatoes linguines
15
10
4
No
Ingredients
- 340 gr of linguine pastas
- 12 asparagus cut into chunks
- 3 chicken breast without skin
- 1 can of 400 ml of Alfredo sauce
- 80 ml (1/3 cup) of Sardo sun dried tomatoes
- 15 ml (1 tablespoon) of olive oil
Preparation
Side-by-side mode
- In a casserole filled with salted boiling water, start cooking pastas. Add asparagus to the casserole 3 minutes before end of pastas cooking. Drain.
- Mince chicken breast. In a large pan, heat oil at medium low heat. Cook chicken pieces for 3 to 4 minutes over each sides.
- Add sauce and dried tomatoes. Simmer at low heat for 2 minutes.
- Divide pastas into plates. Coat with sauce and, if desired, spread with basil.
