- 1 tablespoon cooking oil
- 2 chicken breasts, cut in small cubes
- 1/2 lemon
- thyme and basil
- 2 to 3 ripe tomatoes
- 4 cloves garlic
- 1/4 Brie cheese, without rind
- salt and pepper
Marinate chicken in lemon juice, 1 teaspoon oil, thyme and basil at least 1/2 hour. In pan, heat oil and cook 4 cloves garlic (minced) with diced tomatoes on low heat approximately 10 to 15 minutes or until consistency you want for sauce.
Add salt and pepper and additional basil and thyme. In another skillet, cook chicken chunks and when 3/4 cooked add to sauce. When linguine is almost done (al dente) add pieces of Brie to your simmering sauce. Let Brie melt a couple of minutes at medium heat and make sure chicken is cooked through. Serve atop the linguine.
Note: This recipe can be made without Brie, but it
adds a great, yet subtle taste to the sauce, also thickening