Chicken and broccoli linguine

Time for some pasta. But for summer, let’s go light on the sauce. Thanks to Lolo at VeganYumYum blog for this recipe, which I doctored up a little bit, including the addition of some chicken for the fans here at home. This was most flavorful, light, and really hit the spot. Enjoy!

Chicken and broccoli linguine

16 ounces linguine

6 teaspoons extra virgin olive oil

4 cups fresh broccoli florets

3/4 cup sliced sun-dried tomatoes packed in oil, drained

1/2 - 1 teaspoon red pepper flakes (season according to your liking)

2 cups cooked chicken, diced or shredded

4 teaspoons fresh lemon juice

1/2 teaspoon kosher salt, or to taste

freshly ground pepper, to taste

Cook the pasta in lightly salted boiling water, til al dente, then drain. While it’s cooking, heat a wok over medium-high heat, then add the oil and the broccoli. Toss to coat, and stir. After about 2 minutes, add the tomatoes and pepper flakes. Continue to stir and fry, until the broccoli starts to have some bright green color and is becoming tender.

Add the drained pasta and the chicken to the wok, and gingerly add just enough olive oil to lightly coat the pasta. Add the lemon juice and salt to taste. The dish is now ready for plating, and grind some fresh pepper over top, to taste. This can be served immediately, or served at room temperature. Makes 4 servings.