Garlic and Oil Linguine with Lemon Chicken, Tomatoes and Feta

Alex Guglielmo, Jr. Traffic & Production Coordinator

(Linguine olio e aglio con i pomodori di pollo al limone e feta)

My Grandma Bess (Benedetta) was the master at making olio e aglio pasta, while my mother added ingredients "for color!"


Ingredients:

  • Feta
  • Cherry tomatoes
  • Garlic
  • Olive oil
  • Lemon pepper
  • Linguine fini
  • Chicken tenderloins (easier to dice)

Directions:

  1. Season chicken tenderloins in salt, pepper, lemon pepper and garlic. Sauté in pan, drizzled in olive oil.
  2. While chicken is cooking, dice cherry tomatoes and boil water for pasta.
  3. Once chicken is finished cooking, dice into small pieces and sprinkle in diced tomatoes and feta on low heat (otherwise feta will melt). During this step I always drizzle a tad bit more olive oil and add more minced garlic to get the olio e aglio ready for the pasta.
  4. After pasta is drained, add to pan and mix ingredients together. Buon appetito!