Spinach Linguine with Chicken and Peppers

Food Service Search Staff

INGREDIENTS:2 ¼ lbs. 45016 Perdue® Boastin’ Roaster® Original Foil Wrapped Chicken Breast Roast, cut into wedges
½ cup butter
2 cups sun-dried tomatoes, oil-pack, drained and chopped
2 Tbsp. basil, chopped
2 tsp. garlic, minced
½ cup all-purpose flour
1 ½ qts. half-n-half or milk
1 ½ tsp. salt
¼ tsp. pepper
2 ½ lbs. spinach linguine or fettucine, broken
as needed, olive oil
1 qt. green bell pepper, cut into julienne
1 qt. red bell pepper, cut into julienne
1 qt. yellow bell pepper, cut into julienne
1 ½ cups ripe olives, sliced
as needed, grated Parmesan cheese DIRECTIONS:For sauce, in stockpot melt butter; saute tomatoes with basil and garlic for 3 minutes. Stir in flour until blended. Add milk; cook and stir until mixture thickens and bubbles. Cook 2 minutes more. Stir in salt and pepper. Cover and keep warm. In a large pot of boiling salted water, cook pasta according to package directions. In olive oil, saute bell peppers until tender; drain. Stir in olives and Purdue® Boastin’ Roaster® Original Foil Wrapped Chicken Breast Roast wedges. Add vegetables and chicken to sauce; taste for seasoning. Drain pasta. Divide pasta into 12 serving plates. Top each serving with 6 ½ ounces (3/4 cup) of the sauce mixture. Sprinkle with grated Parmesan. SERVINGS:12 servings From: PHOTO CREDIT:Photo Credit: PERDUE FARMS, INC.