Zio's Chicken Pomodora
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Serves/Makes: 1
Ready in: 1-2 hrs
- 4 ounces boneless chicken breast
- 1/3 cup Italian salad dressing
- 9 ounces linguine pasta
- 1 ounce olive oil
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon minced garlic
- 1 tablespoon minced fresh basil
- 2 ounces diced roma tomatoes
- 1 ounce white wine
- 1/4 cup freshly grated Parmesan cheese
- salt and pepper, as needed
Marinate the chicken in the Italian dressing in the refrigerator for 1-8 hours. When ready to cook the chicken pomodoro, bring a large pot of water to a boil over high heat. Add the pasta and cook until al dente. Drain the pasta and set aside. Meanwhile, remove the chicken from the marinade and wipe off any excess with paper toweling; discard the marinade. Cube or slice the chicken. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring frequently, until it begins to brown. Add the chicken, crushed red pepper flakes, garlic, and basil. Cook, stirring frequently, until the chicken is almost cooked through. Add the diced tomatoes to the skillet. Reduce the heat to medium. Let the mixture cook until any liquid from the tomatoes has begun to cook off. Add the white wine and stir the chicken mixture, scraping up any bits that have cooked onto the skillet. Add the pasta to the skillet and mix well. Stir in the Parmesan. Adjust the seasoning as needed with salt and pepper. Serve the chicken pomodoro immediately.
Recipe Source: cdkitchen.com
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