Menu Monday...ALL THE GOOD STUFF Linguine

First off, where did this artic blast come from?

We were picnicking on our patio yesterday in barefeet enjoying

the glorious sun and today

I sent Cade off to school in long sleeves & a hooded coat!?!?

What's the scoop with the little groundhog?

I need the 411 from some of my readers who actually watch the news.

Okay...on to cooking.

Today I'm sharing one of my favorite pasta recipes.

This is not your typical "Italian" pasta recipe however, it's a twist on

Greek Pasta

{photo credit}

complete with artichoke hearts, feta and black olives!

I call it,

"All the GOOD STUFF linguine"

because it has all the "good stuff"

I love to splurge on in the recipe.

ALL THE GOOD STUFF LINGUINE

1 lb. Linguine, cooked according to pkg.

1/4 C. Butter {1/2 stick + 1 T.}

1 bunch Green Onions, chopped

1 C. White Wine {please use something that you'd actually drink!}

1-14.5 oz. Can Low Sodium Chicken Broth

4 boneless Chicken Breasts, sliced into 1/2 " strips

1-14 oz. can Quartered Artichoke hearts, drained well

1-4 oz. can Black Olives, drained

1/4 C. Olive Oil

2 t. Minced Garlic

2 t. Oregano

8 oz. fresh Mushrooms, sliced

8 oz. crumbled Feta Cheese

While pasta boils in salted water, melt 1/4 C. butter in olive oil in large skillet. Add garlic, oregano, and half of the green onions, saute until garlic is slightly golden. Add wine and chicken broth to skillet and boil rapidly to reduce the liquid by one-third.

In another large skillet, melt 1 T. butter and add fresh mushrooms and saute on medium heat until slightly browned, place on plate and add chicken and remaining green onions season well with salt and pepper and cook chicken throughly. Add mushrooms, chicken, artichoke hearts, olives to reduced liquid and simmer to heat through. Pour over drained linguine noodles and sprinkle feta on top!

mmm, mmm, mmm,

I've already got my pasta pot out & ready to roll at 9 A.M.

Dreaming of walking down these steps to the Aegean Sea,

one day.Santorini, Greece