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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Marilyn Spencer
  • 8 oz. linguine
  • 1 1/2 TBS red wine vinegar
  • 2 TBS olive oil, divided
  • 1/2 tsp. salt, divided
  • 2 boneless, skinless chicken breasts cut into strips
  • 1/4 tsp. ground black pepper
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1/4 cup water
  • 2 cups broccoli florets
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pitted calamata olives, sliced
  • 1 tsp. lemon zest
  • 1 1/2 TBS chopped fresh oregano
Cook the linguine according to package directions; drain.
In a small bowl, combine the vinegar, 1 tablespoon of olive oil and 1/4 teaspoon salt; set aside.
In a large saucepan, heat the remaining olive oil over medium high heat. Sprinkle the chicken with the remaining salt and pepper. Add the chicken to the pan and sauté for 3 to 4 minutes or until chicken is browned. Add the onion and garlic, and saute 2 to 3 minutes or until tender. Stir in the water and bring to a boil. Add the broccoli and tomatoes, and cook 2 to 3 minutes or until broccoli is crisp and tender.
Remove the mixture from heat and stir in the cooked pasta, olives, lemon zest and oregano. Drizzle with desired amount of reserved vinegar mixture.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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