SERVES 6
2 ounces olive oil
2 cloves garlic, minced
1 large onion, chopped
1 12-ounce package mushrooms, sliced
4 large fresh tomatoes, chopped
12 fresh basil leaves, chopped
2 boneless chicken breasts, grilled and cut into bite‑sized pieces
1 16-ounce box linguine or angel hair pasta, cooked
1 8-ounce bottle zesty Italian dressing
Freshly grated Parmesan cheese
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In a large skillet, heat olive oil, then saute garlic, onion and mushrooms until softened. Add tomatoes and basil and saute for 2 more minutes. Stir in cooked chicken and simmer 1–2 minutes. Add hot linguine and Italian dressing. Cover and allow the pasta to soak up the dressing for 1–2 minutes. Serve with freshly grated Parmesan cheese. This dish is good served hot or as a cold salad, and it freezes well.
SHEILA STRACK, MANNING