By Karin Calloway

Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.

All the Good Stuff Linguine


If I had to list my favorite foods, that list would include almost everything in this week’s recipe for "All the Good Stuff Linguine," hence the name of the dish. Not only is pasta my comfort food of choice, but I adore mushrooms, artichoke hearts, black olives, pecans and feta cheese; all components of this hearty entree.

The recipe calls for canned chicken broth. While making your own chicken broth isn’t hard, few home cooks have the time. But be careful when buying canned broth. Many brands are extremely salty, so I recommend choosing a low sodium variety. That way you can adjust the salt to your tastes.

Assemble and chop all of your ingredients before you start to cook and the dish will come together in a snap. Look for convenience products like already sliced fresh mushrooms and stir-fry ready chicken to cut your preparation time further.

  • 1 pound linguine, cooked according to package directions
  • 1/4 cup olive oil
  • 1/4 cup butter (1/2 stick), plus 1 tablespoon
  • 2 teaspoons minced garlic
  • 2 teaspoon dried oregano
  • 1 bunch green onions, chopped, divided
  • 1 cup white wine or dry vermouth
  • 1 14.5-ounce can low sodium chicken broth
  • 8 ounces mushrooms, sliced
  • salt and black pepper
  • 4 boneless, skinless chicken breasts, sliced into 1/2 inch strips
  • 1 14-ounce can quartered artichoke hearts, drained
  • 1 4-ounce can sliced black olives, drained
  • 1 cup toasted chopped pecans
  • 8 ounces crumbled feta cheese
While pasta boils, melt 1/4 cup butter with olive oil in a large skillet. Add minced garlic, oregano, and half of green onions and saute until garlic becomes aromatic and slightly golden. Add white wine and chicken broth and boil rapidly until reduced by one third.

In another large skillet, melt 1 tablespoon butter. Add mushrooms and saute over medium heat until lightly browned. Push mushrooms to sides of pan and add sliced chicken and remaining green onions. Season well with salt and pepper and saute until chicken is lightly browned and cooked through.

Add mushrooms, chicken, artichoke hearts and sliced black olives to sauce and simmer briefly to heat through. Pour over drained pasta and top with toasted pecans and crumbled feta. Toss well and serve immediately.

Makes 8 servings.