Chicken Linguine with Rosé and Sun-Dried Tomato Sauce

Chicken Linguine with Rosé and Sun-Dried Tomato Sauce
  • Prep Time: 15
  • Total Time: 25
  • Servings: 4.0

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About this Recipe

Transport yourself to your favourite trattoria. Creamy, fresh rosé sauce punched up with the flavours of sun dried tomatoes and fresh basil. All of this served over fresh linguine noodles mingling with tender bites of prime chicken.


2 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
Salt and pepper
1 tbsp (15 mL) Olive oil
1 (600 mL) Container Olivieri® Rosé Sauce
.33 cup (80 mL) Chopped sun-dried tomatoes
1 (350 g) Package Olivieri® Linguine
.5 Bunch fresh basil leaves, chopped
.5 cup (125 mL) Freshly grated Parmesan cheese


CUT chicken into bite-size pieces and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring frequently, for 8 to 10 minutes until golden brown and an internal temperature of 165°F (74°C) is reached.

ADD rosé sauce and sun-dried tomatoes. Reduce heat to low and simmer for about 5 minutes.

COOK linguine according to package directions. Drain and combine with chicken mixture. Top with chopped basil and cheese before serving.


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