Linguini With Mediterranean Chicken #Ragu - chicken breast halve

Method

• Preheat grill using medium heat.
• Fill a large pot with water, add 1 tsp sea salt, cover, and bring to a boil on high heat.
• Rinse chicken breasts with cold water and pat dry with paper towel.
• Trim excess fat from chicken and set aside.
• In shallow dish, combine olive oil, balsamic vinegar, 1/2 tsp sea salt, and 1/4 tsp pepper.
• Dip chicken in olive oil mixture, using your hands to completely coat chicken.
• Grill 7 minutes on each side (14 minutes total) or until cooked through.
• Remove from heat, wrap in aluminum foil, and set aside.
• Melt butter over medium heat in skillet.
• Saute minced garlic in butter 1-2 minutes.
• Remove from heat before garlic gets brown.
• Set aside.
• Add linguini to boiling water and cook uncovered for 10-11 minutes.
• Stir every few minutes to keep pasta from sticking together.
• Drain and set aside.
• Add Ragu 7 Herb Tomato Sauce to cooked garlic and butter and heat over medium heat 3-5 minutes, stirring occasionally.
• Set aside while you slice the grilled chicken into pieces 1-2 long by 1/2 wide.
• In large pasta serving dish, combine cooked linguini with Ragu 7 Herb Tomato Sauce.
• Gently stir until all pasta is coated with sauce.
• Fold in chicken, olives, and arugula.
• Sprinkle remaining 1/2 teaspoons salt, remaining 1/4 teaspoons pepper, feta, and pine nuts on top of pasta.