While browsing Pinterest for dinner ideas the other day, I came across a recipe on Cooking Light for Linguine with Garlicky Breadcrumbs. Since we are watching our calories, I thought this might be a great dish to try! This was actually the first time I’ve ever made a pasta dish without using a red sauce. My husband isn’t using a fan of any pasta in an olive-oil based sauce but I really wanted to try this.
I changed a few things from the original recipe. I added chicken to the pasta and I used minced garlic instead of garlic cloves. I also used bread crumbs instead of making my own from bread.
- 2 chicken breasts
- 1 cup bread crumbs
- 2 tablespoons olive oil, divided
- 2 tablespoons minced garlic
- 8 ounces uncooked linguine
- ¼ cup chopped fresh parsley
- 2 teaspoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- In frying pan, cook 2 chicken breasts until done. Set aside to cool.
- Heat 1½ tablespoons oil in a large nonstick skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly.
- Stir in breadcrumbs, and cook 6 minutes or until lightly browned, stirring frequently.
- Cook pasta according to package directions then drain.
- Cut chicken into chunks or strips.
- Place pasta in a large bowl. Add 1½ teaspoons oil, chicken, breadcrumbs, parsley, lemon juice, salt, and black pepper; toss gently to combine.
- Serve immediately and enjoy!
I was really happy with the way it turned out, it was delicious! Plus, my husband went back for seconds which means it definitely was good!