A creamy sauce tops pasta and seasoned chicken breasts in this Greek-inspired dish.
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8 ounces uncooked dried linguine pasta
1 1/2 teaspoons lemon pepper seasoning
1/2 teaspoon salt
4 (5-ounce) boneless skinless chicken breasts
1 tablespoon finely chopped fresh garlic
1/4 cup chopped fresh basil leaves
1/3 cup pitted kalamata olives, quartered
1/4 cup chopped sun-dried tomatoes
1/2 cup feta cheese crumbles
How to make
Cook pasta according to package directions. Drain; keep warm.
Sprinkle lemon pepper seasoning and salt onto both sides of chicken breasts. Melt Butter with Olive Oil & Sea Salt in 10-inch skillet until sizzling; add chicken breasts. Cook over medium heat, turning once, 15-20 minutes or until internal temperature reaches 165°F, chicken is golden brown and no longer pink in center. Add garlic during last 2-3 minutes of cooking time.
Add whipping cream and basil to chicken in skillet; stir to combine and coat chicken. Remove chicken breasts to cutting board; cut each into slices. Add olives and sun-dried tomatoes to cream sauce; cook 1-2 minutes or until mixture is bubbling and slightly thickened.
Place pasta onto individual serving plates; top each with 1 sliced chicken breast. Pour sauce over chicken. Sprinkle each with feta cheese crumbles.
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Butter with Olive Oil & Sea Salt Recipes
<a href="~/products/butter-spreads/butter-with-olive-oil-and-sea-salt-in-half-sticks/">Land O Lakes® Butter with Olive Oil & Sea Salt</a> enhances the flavor of everything on the family menu, from appetizers to veggies to main dish recipes.See Recipes