Spicy Linguine with Chicken

Hooray it is Friday! I am still sweating it out in Dallas but hope to be safely in my own bed come this evening. 

Pasta is a good to for me at dinner time. You can add so many add ins and flavors to have a variety of dinners. Of course there was a time when I would never be talking about pasta. In middle school I wasn't a fan of Italian.  Noodle dishes were out of the picture. Now I don't know what I would do without it.

This spicy linguine has tomatoes and spinach for your veggies.  Sour cream, walnuts and crushed red peppers add a depth of tastes and flavors. The chicken makes it filling but overall the meal is surprisingly light with minimal sauce.

Spicy Linguine with Chicken

by Emily Morris

Prep Time: 10 minutes

Cook Time: 15 minutes

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Ingredients (serves 2)

• 12 oz Chicken thighs, skinless and boneless
• 1 C baby spinach
• 1 clove garlic
• 1/4 c sour cream
• 3 Tbsp walnuts, chopped
• 6 oz linguini
• 1 14 oz can diced tomatoes
• 2 tsp chili flakes
• 2 Tbsp olive oil

Instructions

Bring salted water to a boil and cook the pasta as directed on packet for al dente. Strain and rinse with cold water. Transfer to bowl and cost with olive oil.

Mince the garlic, trim the chicken in necessary, and chop the walnuts.

Season chicken with salt and pepper. Heat 1 Tbsp of olive oil in a saute pan and heat to medium high. When hot, add the chicken and cook until brown and cooked through, about 4-6 minutes each side.

Transfer chicken to a cutting board and cut into bite size pieces.

Add another 1 Tbsp of olive oil to the same pan and cook the garlic and red pepper flakes for 30 seconds until fragrant.

Add tomatoes and cook for 3 minutes. Stir in the sour cream and season with salt and pepper. Add the spinach and cook until wilted, about 1-2 more minutes.

Add pasta and chicken pieces to the pan and cook for another 2 minutes until combined. Divide the pasta between two plates and sprinkle with the walnuts.

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