Linguine With Chicken, Garlic And Basil

Jesus came to a growing understanding of his Messianic calling by reading the Scriptures. He had to learn the Bible just as we must. Of course, He is the greatest theologian who has ever lived. His reading of the Bible would have been free from the problems that beset Christians who wrongly interpret passages and bring their own sinful dispositions to the text. Nevertheless, we must not imagine that Christ had all of the answers as a baby and merely waited to begin His ministry at the age of thirty without putting in hard yet delightful work on a daily basis in obedience to His Father’s will. As Christopher Wright notes, the Old Testament enabled Jesus to understand Himself. The answer to His self-identity came from the Bible, 'the Hebrew scriptures in which he found a rich tapestry of figures, historical persons, prophetic pictures and symbols of worship. And in this tapestry, where others saw only a fragmented collection of various figures and hopes, Jesus saw His own face. His Hebrew Bible provided the shape of His own identity.' …He had to study to know what to do. While He was never ignorant of what He needed to know at any stage of His life, He nevertheless was required to learn (Mark Jones).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy			1	Servings

INGREDIENTS

1/4	c	Olive oil, plus
1	T	Olive oil
1/4	c	Minced garlic
3/4	lb	Linguine
1 1/2	lb	Skinless boneless chicken
		breasts cut into thin
		strips
2		Poblano chiles, seeded cut
		into matchstick-size
		strips
3		Plum tomatoes, seeded diced
1/4	c	Thinly sliced fresh basil
4	oz	Prosciutto, chopped
2	T	1/4 stick butter
1	c	Grated Parmesan cheese

INSTRUCTIONS

(adapted from Bon Appetit magazine)  Heat 1/4 cup oil in heavy small
skillet over medium heat. Add garlic  and sautÃ© until light golden
brown, about 6 minutes. Strain oil into  glass measuring cup; reserve
garlic. Add enough oil to measuring cup  to measure 1/4 cup. Set aside.
Cook linguine in large pot of boiling salted water until tender but
still firm to bite, stirring occasionally.  Meanwhile, heat reserved
oil in heavy large skillet over medium-high  heat. Add chicken and
sautÃ© 5 minutes. Add poblanos and sautÃ© 2  minutes. Add tomatoes, 1/4
cup basil, proscuitto and 2 tablespoons  cooked garlic and sautÃ© until
chicken is cooked through, about 1  minute. Remove from heat. Add
butter and stir until just melted.  Drain linguine and place in a large
bowl. Add chicken mixture and 1/2  cup Parmesan; toss to coat. Season
with salt and pepper. Sprinkle with  remaining 1/4 cup basil and 2
tablespoons cooked garlic. Serve with  remaining Parmesan.  Chilehead
note: I made this with less chicken (1 pound) and extra  poblanos.
Leave in the veins and seeds from the poblanos if you want  a hotter,
spicier dish. This makes 4 really large servings and the  leftovers
heat up well in the microwave! Enjoy!  Posted to CHILE-HEADS DIGEST by
Dorothy Sheets  <dsheets@ameritech.net> on Jun 05, 1999, converted by
MM_Buster v2.0l.

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