Categories: Pasta

Ingredients

• 2 1/2-3 lb chicken, roasted
• 1 lb dry linguine
• 1 cup olive oil
• 2 tbsp chopped garlic
• 3 tbsp shopped sun-dried tomatoes
• 2 tbsp pine nuts
• 1/2 10 oz bag of prewashed fresh spinach
• 1/2 cup crumbled feta
• 1/2 cup goat cheese
• 1/2 bunch fresh basil, chopped
• salt and pepper
• Parmesan, shredded for garnish

Directions

1. Pull chicken from bones and tear into bite-sized pieces. Set aside.

2. Cook linguine. Drain, rinse with cold water and set aside.

3. Heat olive oil in a large skillet over medium heat. Add garlic and stir for 30 seconds. Add sun-dried tomatoes and pine nuts, stirring until nuts are lightly browned.

4. Add chicken, spinach and feta and goat cheese, stirring until creamy.

5. Add linguine and heat through. Add basil, then season with salt and pepper.

6. Garnish with Parmesan.

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