This is a nice pasta dish, but a bit time intensive and uses a lot of dishes to make. I used ravioli instead of linguine. I'm inclined to agree that linguine is better--as in lighter--in this, but I had ravioli I needed to use up, and it worked well with the flavors in this. I left out the white wine and used 1/2 c extra of chicken broth to keep the same liquid amounts. I'd have loved to use the wine but bf won't eat dishes with wine (except, oddly, chicken marsala), so I had to compromise on that. Although the broth does look too thin before adding the pasta, once you do so, it works well enough. I used nowhere near the amount of oil called for; the artichokes and sun dried tomato added more oil and it's only necessary to slightly coat the pan with oil initially--definitely more than enough. I did use tuna but I think it would work equally well with chicken or pork (obviously cooked longer!) or without any protein at all. I served with salad and toasted bread and it was a substantial and filling lunch. Thanks for the recipe!
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This is a nice pasta dish, but a bit time intensive and uses a lot of dishes to make. I used...