Chicken Tenders over Pasta W/Creamy Slow-Roasted Tomato Sauce |
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Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 6 |
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Plan ahead to make the slow-roasted tomates. Adapted from the National Chicken Council. Ingredients:
1 1/2 lbs chicken tenders |
1 tablespoon olive oil |
1 tablespoon butter |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon olive oil |
1 medium onion, diced |
2 ounces prosciutto, chopped |
1 (16 ounce) bag frozen peas, thawed |
3/4 cup heavy cream |
2 teaspoons chopped fresh sage |
1 (16 ounce) box spaghetti |
1/2 teaspoon black pepper |
1/2 cup freshly grated parmesan cheese |
2 tablespoons chopped fresh italian parsley |
6 italian plum tomatoes |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Preheat oven to 250 degrees F. 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 to 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 sauté 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. 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.
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