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Chicken linguine with mandarin oranges

Recipe by:Gary Gilligan
Mountain Mandarin Festival, Auburn


  • 1 lb. linguine pasta
  • 2 tbsp. diced garlic
  • 2 tbsp. olive oil
  • 1 cup julienne multi-color peppers
  • 3/4 cup Absolut Mandrin vodka
  • 1 bunch sliced green onions
  • 1 small red onion
  • 1 lb. cooked chicken
  • 1 large can mandarin oranges
  • (approximately 10 oz. or 3 fresh mandarins, peeled and segmented)


Cook pasta according to directions.

Heat olive oil, add garlic and sauté until golden. Add peppers and Absolut Mandrin, stir, and cook 2 minutes, uncovered. Stir in red and green onions and sauté 2 minutes. Add remaining ingredients, stirring continuously until thoroughly heated.

Add cooked, drained pasta to pan, toss well, and serve immediately. Garnish with fresh parsley and parmesan cheese.

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