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Grilled Chicken and
Cheddar Linguine with
Sun-Dried Tomato
Cream Sauce

  • 1.5 # Chicken Breast
  • 1 T Salt
  • 1 T Black Pepper
  • 2 T Olive Oil

  • Pre-heat your grill. Lay chicken out on a platter and season evenly with salt and pepper. Drizzle with olive oil. Grill chicken until done and set aside in a warm place.

  • 8 oz Adams Reserve Cheddar, shredded
  • 6 oz Sun-dried Tomato Pesto
  • ¾ # Linguine
  • 4 oz Baby Spinach
  • 1 C Heavy Cream
  • 3 T Fresh Basil, chopped
  • 3 T Salt

Fill a large pot with 6 quarts of water and 3 T salt and place it over high heat. In the meantime, combine cream and pesto in a sauce pot and gently simmer until the mixture is smooth. Set aside. Once water is boiling, add the pasta. Cook pasta at a boil for 10 minutes or until desired doneness, stirring frequently. Drain pasta and return to pot. Combine the cheese, spinach, basil and the sauce with noodles and stir until the spinach is wilted. Season to taste with black pepper and salt. Transfer to a serving platter. Slice the chicken breast and arrange over the pasta. Serve immediately.