Burgundy Chicken Linguini
3 glasses of wine (1 for the cook, 1 for your date, 1 for the dish)
1 box linguini
3 Tbsp. olive oil
2 boneless skinless chicken breasts
1/2 cup sliced mushrooms
2 cloves garlic (minced)
1/2 cup diced tomatoes
1/2 cup marinated artichokes hearts
1 cup marinara or spaghetti sauce
1. Open your bottle of wine and pour three glasses. Enjoy one for yourself, give one to your date and save one for the dish.
2. Boil the linguini per the directions on the box. Drain and set aside.
3. While the pasta is boiling, cut up your chicken breast and saute it in a large skillet over medium heat with the olive oil. Once the chicken is no longer pink, add your mushrooms and mince garlic and saute a few minutes until the mushrooms are tender.
4. Add linguini, 1 glass red wine, diced tomatoes, artichokes hearts and marinara. Stir well and bring to a boil. Reduce heat and simmer for five minutes.
5. Serve on two plates.
Yield: 2 servings