Chicken with Roasted Tomato Sauce

This is a great weeknight meal for busy households. I like to switch up the pasta to whole-wheat as well. You can use angel hair or linguini too.

Chicken with Roasted Tomato Sauce
Yield: 6-8 servings
Slow-Roasted Tomatoes:
6 Italian plum tomatoes
1/4 teaspoon salt
1/4 teaspoon black pepper
Chicken:
1 1/2 pounds chicken tenders
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon black pepper
Sauce:
1 tablespoon olive oil
1 medium sweet onion, diced
2 ounces prosciutto, chopped
3/4 cup heavy cream
1 (16-ounce) bag frozen peas, thawed
2 teaspoons freshly chopped sage
Pasta:
1 (16-ounce) box spaghetti
1/2 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese
2 tablespoons freshly chopped Italian parsley

1. Preheat oven to 250F. Make slow-roasted tomatoes by slicing tomatoes in half lengthwise. Place cut side up on baking sheet; sprinkle with salt and pepper. Place in oven and roast for 2 1/2-3 hours. (Tomatoes may be made ahead and stored in refrigerator for up to three days.)
2. In large skillet, melt olive oil and butter over medium high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté, turning, until browned, about 3 minutes per side. Remove chicken from pan, cover and reserve.
3. To same skillet used to cook chicken, add one tablespoon olive oil. Add diced onion and sauté over low heat until soft, about 10 minutes. Add prosciutto and saute for 30 seconds. Add slow-roasted tomatoes and break up with back of wooden spoon. Heat through for 30 seconds. Add cream; remove sauce from heat.
4. Cook pasta according to package directions.
5. When pasta is almost done, reheat sauce over low heat. Add peas and sage to sauce; stir to heat well. When pasta is cooked, drain but do not rinse. Add pasta to sauce in skillet and toss well to combine. Add cheese and parsley; toss again. Place on serving platter and top with chicken.
SOURCE: National Chicken Council

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