2 pounds boneless, skinless
chicken breasts, cubed
1 cup boiling water
2 teaspoons green peppercorns
1/2 cup lemon juice
1/4 cup balsamic vinegar
1 (10-ounce) package frozen chopped spinach, thawed, drained
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (12-ounce) package linguine, cooked according to packaged instructions
3 leeks, white part only, cut in thin slices
1/3 cup sundried tomatoes
In small bowl, mix together
lemon juice, vinegar, olive oil, salt and pepper. Place chicken
and leeks in medium bowl and top with mixture. Cover and marinate
in refrigerator one hour.
In small bowl, place sundried
tomatoes and cover with boiling water. Soak 30 minutes, drain
and chop.
In frypan over medium
heat, place peppercorns and chicken mixture. Sauté about
7 minutes or until leeks are soft. Add spinach and sundried tomatoes.
Cook about 20 minutes or until fork can be inserted in chicken
with ease. Serve over linguine.
Makes 6 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
