Kim’s Grilled Chicken Basil-Garlic Linguine With Roasted Veggies
4 chicken breasts, grilled to your liking (you can do this while the veggies cook)
Basil-garlic linguine, cooked (time the cooking so it is done at the same time as the veggies)
1 fennel bulb, chopped in bite-size pieces
1 bunch asparagus (woody ends cut off)
1-2 pints grape or cherry tomatoes, halved (adjust to how tomatoey you want it)
1 bulb garlic, cloves separated and peeled
About 8-12 kalamata pitted olives, drained and quartered
Sliced fresh mushrooms (you decide what kind and how much)
Fresh oregano and basil, chopped, to taste
4 chicken breasts, grilled to your liking (you can do this while the veggies cook)
Basil-garlic linguine, cooked (time the cooking so it is done at the same time as the veggies)
1 fennel bulb, chopped in bite-size pieces
1 bunch asparagus (woody ends cut off)
1-2 pints grape or cherry tomatoes, halved (adjust to how tomatoey you want it)
1 bulb garlic, cloves separated and peeled
About 8-12 kalamata pitted olives, drained and quartered
Sliced fresh mushrooms (you decide what kind and how much)
Fresh oregano and basil, chopped, to taste
Salt and pepper, to taste
Put all veggies in a baking dish, drizzle with olive oil, add seasonings to taste. Cook for 35 min. at 450 degrees.
Serve veggies over hot pasta and top with grilled chicken.
Other options:
You can serve over rice instead of pasta or you can use some other type pasta.
Other things you might like to add: pineapple tidbits, yellow squash, zucchini.
Use dried herbs instead of fresh. The original recipe called only for oregano, but since Kari and Warren had fresh basil in their little herb garden, we added it too.
Use grilled flatiron steak, shrimp, or scallops instead of chicken.
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