Best Recipes Ever | 20-Minute Chicken Linguine Ingredients: 2 boneless skinless chicken breasts 3/4 tsp (4 mL) each salt and pepper 3 tbsp (l50 mL) extra-virgin olive oil 2 cups (500 mL) cherry tomatoes 1 small onion, sliced 8 cloves garlic, slice 1 tsp (5 mL) dried oregano 2 cups (500 mL) firmly packed coarsely shredded radicchio (or firmly packed whole spinach leaves) 4 green onions, sliced 12 oz (375 g) linguine pasta 1/4 cup (50 mL) grated parmesan cheese Preparation:
If you've ever tasted pesto in Italy you know that the pesto here in the United States just isn't the same. I received a lesson in how to make pesto from a real Italian grandmother last week and now I understand the difference and what makes it so. My friend Francesca makes the trip from her small town near the pesto-epicenter of Genoa, Italy to San Francisco once or twice a year - this time (lucky for us) she brought her mom and two-year old son Mattia.
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