Category: Poultry - Fresh

Chicken Tenders with Creamy Slow-Roasted Tomato Sauce     

Ingredients:
Tomatoes:
6 Italian plum tomatoes
1/4 teaspoon salt
1/4 teaspoon black pepper

Chicken:
1 tablespoon olive oil
1 tablespoon butter
1 1/2 pounds chicken tenders
1/2 teaspoon salt
1/4 teaspoon black pepper

Sauce:
1 tablespoon olive oil
1 medium onion, diced
2 ounces prosciutto or bacon, chopped
1 cup heavy cream

1/4 box linguine
2 teaspoons chopped fresh sage
1/2 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley

Preparation:
Heat oven to 250°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.)

To prepare chicken: In large skillet, heat olive oil and butter over medium-high heat until butter is melted. Season chicken with salt and pepper. Add chicken to skillet and sauté, turning once, until browned, about 3 minutes per side. Remove chicken from pan, cover and reserve.

Cook pasta according to package directions.

For the sauce: To same skillet, add 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. Stir in cream. Stir sage and pepper into sauce; heat through.

When pasta is cooked, drain but do not rinse. Add pasta to sauce in skillet and toss well to combine. Add Parmesan and parsley; toss again. Place on serving platter and top with chicken.

Date added: 2013-06-27
Number of visits: 2499