Garlic Linguine with Tomatoes, Chicken, Halloumi Cheese and Parsley

I was determined to get back into the kitchen and try to push the jet lag aside. Donning my apron brought great pleasure. I decided to make something quick and comforting. linguine with garlic, cherry tomatoes, leftover chicken, fresh parsley and cubed halloumi cheese. I made so much of it that tonights dinner will be much of the same.   

In a saucepan add 1/2 cup of olive oil and three cloves of garlic that have been crushed. Set aside. 

In another saucepan fill with water and add a pinch of salt. Turn on high heat and bring water to the boil then add 450 grams of dried linguine and cook according to package. 

As the pasta is cooking chop the tomatoes in half, dice the chicken, cube the halloumi cheese and mince the fresh parsley. Set aside. No exact measurements needed for these ingredients. Depends on how much of each you would like to have in the dish. You may also want to use different cheese, veggies or meat.  

When the pasta looks just about done place the saucepan with the crushed garlic in it on the stove and turn on medium/low heat. You want to gently heat the oil and brown the garlic. When the garlic turns golden brown remove from heat. By this time the pasta should be ready to drain.

Drain the linguine well. Transfer to a large serving dish. Pour the oil and garlic mixture over the pasta. Toss to coat. Add the tomatoes, chicken, halloumi cheese and fresh parsley. Toss to coat, again. Add a pinch of salt and ground pepper, if you like, to taste. Serve immediately. Enjoy! -JW