Ingredients:
6 skinless, boneless chicken breast halves Water to cover, and a little more 4 garlic cloves, chopped Salt 1 package spinach linguine, prepared according to package directions Olive oil 6 medium tomatoes, sliced across bottom so they’ll sit level, stem core removed and some of the interior scooped out 1 cup dry bread crumbs 1 tablespoon Italian salad dressing 4 tablespoons melted butter 2 tablespoons minced fresh basil 1/4 cup Parmesan cheese, shredded 1/4 cup mozzarella cheese, shredded Butter

Instructions:
Boil the chicken breast halves in water to which you’ve added the chopped garlic, cloves and salt. Let cool and refrigerate the chicken breasts and broth overnight. Prepare the linguine according to package instructions. When finished, run cold water through it to stop the cooking process, drain and toss with the olive oil so it won’t stick together. Refrigerate. Prepare the tomatoes by slicing the bottoms level and removing the core and scooping out a hollow area. Mix together the bread crumbs, salad dressing, melted butter and basil. Stuff the tomatoes with this mixture and put the shredded cheese on top.
Put the tomatoes under your broiler and heat until cheeses are melted and tomatoes are warm. Let cool and refrigerate. To serve, heat the chicken breasts and broth on the stove. Place a layer of the spinach linguine on each plate. Place a chicken breast half on the linguine and put a spoon or two of broth over the chicken and linguine. Heat in the microwave and top each serving with a pat or two of butter. Heat the stuffed tomatoes in your microwave and serve on the side. This makes a delicious meal featuring a variety of colors, and it will brighten up your Easter.