Pomodoro Sauce with Chicken and Linguine |
Fresh tomato 'pomodoro' sauces are classic Italian restaurant fare. Here it is combined with creamy Canadian cheese and chicken for the ultimate delicious meal. If desired, sprinkle with chopped fresh chives.
Ingredients
- 12 oz (375 g) enriched linguine pasta
- 2 tbsp (30 mL) butter, divided
- ¼ cup (50 mL) grated Canadian Parmesan cheese
- 12 oz. (375 g) boneless skinless chicken, cut into bite-size pieces
- 1 tsp (5 mL) dried basil or oregano
- 3 cloves garlic, minced
- Salt and pepper
- 6 cups (1.5 L) chopped ripe tomatoes (about 2 lbs/1kg)
- ¾ cup (175 mL) shredded Canadian Mozzarella cheese
Directions
1. In a large pot of boiling, salted water; cook linguine for 10 minutes or according to package directions, until tender; drain well. Return to pot and toss with 1 tbsp (15 mL) butter and Canadian Parmesan cheese.
2. Meanwhile, heat a large nonstick skillet over medium-high heat; melt remaining butter. Stir in chicken, basil, garlic, ½ tsp (2 mL) salt and pepper to taste; cook stirring frequently for 5 minutes or until chicken is lightly browned and no longer pink inside. Reduce heat to medium; add tomatoes and heat through, 2 to 3 minutes. Season to taste.
3. Divide pasta among shallow serving bowls and spoon sauce over top. Sprinkle with Canadian Mozzarella cheese.
Recipe and Photo courtesy Dairy Farmers of Canada.
Visit dairygoodness.ca
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Seg | July 26, 2010 at 3:48 pm - §
It does not say how many this serves, also it would be nice to have the nutritional vales for these recipes.