Have a love for olive oil? Well, I do. Olive oil is one of the best sources of monounsaturated fatty acids. Please take a moment to give a nod to Mr. Olive Oil who works hard to lower your blood cholesterol levels.
- 3 chicken breasts
- 1 bundle of asparagus
- 1 pint of grape tomatoes
- 2 cups kale, chopped
- 4 garlic cloves, peeled
- 1/2 box of linguine
- 1/3 cup extra virgin olive oil
- sprinkle of salt and pepper
- Optional: BASIL! I didn't have any fresh basil on hand but this would be a great addition to add just before serving
First, heat on high a bot of water for the pasta. Cook the linguine per directions. Cut the chicken breasts into 2 inch pieces and add to a saucepan. Sprinkle salt and pepper onto chicken and cook through and set aside. Then wash and then cut the kale and asparagus into 2 inch pieces. Next, add 1/3 extra virgin olive oil to a dutch oven or large saucepan on medium heat. Add the garlic to the olive oil and let the garlic simmer for a minute or until it starts to turn golden brown. Add the grape tomatoes and asparagus. Cook for 3 minutes and add the kale. Once the asparagus is easily pierced with a fork, add the cooked chicken and linguine. Sprinkle with your desired cheese and enjoy!
|Yes to the dutch oven!|
I'm a little excited to have left overs ready for the work week.
P.S- Your dog pic of the week.