Say hello to our new favourite pasta that isn’t mac and cheese! Hubs and I were both pleasantly surprised by how much we enjoyed this dish. Between the blue cheese, the figs, and the fresh basil, there is lots of yum going on here.
Chicken & Fig Linguine
Adapted from Clean Eating Magazine
Serves 6
12 oz whole wheat linguine pasta
1 tbsp olive oil
4 shallots, sliced
1/4 tsp dried thyme
1/8 tsp sea salt
Fresh ground pepper to taste
1/4 cup balsamic vinegar
1/2 cup low-sodium chicken broth
1 1/2 cups dried unsweetened Mission figs, stemmed and chopped
2 cooked chicken breasts, chopped
4 oz low fat blue cheese, crumbled
3 tbsp chopped fresh basil
Cook pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water. Return pasta to the pot and set aside.
Meanwhile, in a medium skillet, heat the oil on medium-low. Add shallots, thyme, salt and pepper. Stir occasionally and cook until the shallots are tender but not browned, 8-10 minutes. Increase heat to medium-high and add vinegar. Simmer, stirring occasionally, until reduced by about one-third, 1-2 minutes. Stir in broth and figs, and simmer until liquid is reduced by half, 4-8 minutes. Add the linguine. Place on low heat until heated through. Stir in the chicken, basil, and cheese. If the pasta appears dry, add the reserved pasta water 1 tbsp at a time to reach desired consistency.
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