By Kyle Moore, age 12, Missouri
“I was trying to think of something for lunch, and I found these [ingredients] in the fridge and spice cabinets,” says Kyle, who recommends serving this pasta with a small fruit salad on the side.
garlic cloves, minced
grilled or cooked skinless chicken breasts, cut into small pieces
freshly grated Parmesan cheese
Salt and pepper
- In a large pot of boiling salted water, cook the linguine until al dente, 8 to 10 minutes. Drain the linguine and place it in a large serving bowl.
- While the linguine is cooking, in a large sauté pan over moderate heat, warm the oil. Add the garlic and sauté, stirring occasionally, until softened, about 3 minutes. Add the tomatoes, chicken, spinach, oregano, and basil, and sauté, stirring occasionally, until the tomato has softened and chicken is warmed through, about 2 minutes.
- Add the chicken-tomato mixture to the bowl with the linguine and stir to combine. Sprinkle with Parmesan cheese, season to taste with salt and pepper, and serve.
Nutritional Information Provided by Edamam
Makes: 6 servings
* Nutritional Guidelines based on the USDA's MyPlate Standards.
- Fat13.4 g
- Cholesterol25.3 mg
- Sodium196.7 mg
- Carbohydrates59.1 g
- Sugars2.7 g
- Protein20.2 g
Epicurious.com with permission. © 2012 Condé Nast