Ingredients Jump to Instructions ↓

  1. 2 1/2 - 3 lb Roasted Chicken , i took a pound of roasted chicken from whole foods' salad bar

  2. 1 lb Dry Linguine

  3. 1 cup Extra Virgin Olive Oil

  4. 2 Tbsp Chopped Fresh Garlic

  5. 3 Tbsp Chopped Sun-dried Tomatoes

  6. 2 Tbsp Pine Nuts , i used walnuts because i had them on hand 1/2×

  7. 10 oz bag Spinach

  8. 1/2 cup Feta Cheese , crumbled

  9. 1/2 cup Goat Cheese , farmer's market find: capriole's herbes de provence

  10. 1/2 bunch Basil

  11. Coarse Salt & Freshly Ground Pepper , to taste

  12. Fresh Parmesan Cheese , shredded for garnish

  13. **i Did Add Just a Little Chicken Stock To Give It a Slight Sauce**

Instructions Jump to Ingredients ↑

  1. Pull chicken from bones and tear into bite-sized pieces. Set aside. Cook linguine according to package directors. Drain, rinse with cold water, and set aside.

  2. Heat all of oil in a large skillet over medium heat. Add garlic and stir fry for 30 seconds (don’t let it burn). Add sun-dried tomatoes and pine nuts, stirring until nuts are lightly browned. Add chicken, spinach, and feta and goat cheeses, stirring until creamy. Add linguine and heat through. Add basil, then season with salt and pepper. Garnish with fresh Parmesan cheese.


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