Blistered Tomato and Chicken Pasta
This would be a perfect dish to try out if you aren’t much of a cook.
- 1 large chicken breast, boneless skinless
- salt to taste
- 2 Tbsp parmesan cheese
- 1 Tbsp butter
- 0.5 cup chicken stock
- 0.5 cup dry white wine
- 1 Tbsp olive oil
- 1 Tbsp vegetable oil
- 2 cloves garlic, minced
- 2 green onions, sliced thinly
- 0.5 Pound (half a box) dried angel hair pasta
- 0.5 Pint cherry tomato
- pepper to taste
- Slice chicken on the bias into 1x1x1/2 inch pieces, OR you can dice it into 1 inch cubes. Salt and pepper to your taste the chicken. Get pot of water on stove to boil pasta to al dente.
- In a deep sided saute pan that has been heated over medium high heat, put in the vegetable and olive oil. Immediately place the chicken in the pan in a single layer. Don't touch it right away, you want it to get golden brown on the first side. When it is golden brown (about 3 minutes) stir chicken with a spatula so the other side can brown, another 3 minutes. Take chicken out of pan and set aside.
- Place cherry tomatoes into pan and roll them around until they start to burst and get brown. Put in the green onion and garlic and cook just until aromatic about 30 seconds. Deglaze the pan by putting in the chicken stock and wine. Put the chicken back in the pan. Let this cook down until the liquid is reduced by half.
- While liquid is reducing cook the pasta to al dente (to the directions on the back of the box). When the pasta is done and the liquid is reduced, take the pasta out of the boiling water and place directly into the pan with the chicken and the sauce. Using a tong, mix all the ingredients together. Let cook until most but not all of the liquid is absorbed.
- Right before serving add in the butter and parmesan. Carefully taste and adjust seasoning by adding more salt and pepper if needed.
- Serve with a garnish of green onions and more parmesan cheese is desired.
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