19 oz (540 ml) can white beans (such as white kidney beans or navy beans), rinsed and drained
¼ cup chopped fresh parsley
2 tbsp chopped fresh basil
salt and cracked black pepper
2 tbsp lemon juice
4 oz (125 g) feta cheese, crumbled
Instructions
Cook the linguine in a large pot or Dutch oven of boiling, salted water, stirring occasionally for 12 to 15 minutes or until al dente.
Drain and return to the same pot.
While the linguine is cooking, heat the oil in a large frying pan over medium high heat.
Add the chicken, garlic and sambal oelek and cook, stirring occasionally for about 8 minutes or until the chicken is browned.
Add the tomatoes and their juice, beans and cook stirring occasionally for 5 to 10 minutes or until the sauce is thickened slightly.
Stir in the parsley, basil, salt and pepper.
Add the tomato mixture, lemon juice and feta cheese to the linguine and stir until combined.
Serve hot.
Notes
Make Ahead: The linguine is best made just before serving.
Serving Suggestion: Serve with a mixed green salad consisting of sliced cucumber, baby spring leaves, green onion and thinly sliced green pepper drizzled with balsamic vinegar and olive oil.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/tomato-white-bean-and-chicken-linguine/