Shelly's Recipe

GARLIC TOMATO CHICKEN PASTA

Category: Pasta - Chicken

6 to 7 oz (about 3/4 cup) marinated sun-dried tomatoes (recipe follows)
1/4 cup wine garlic butter (recipe follows)
24 oz garlic tomato broth (recipe follows))
20 oz skinless, boneless chicken breasts, cut into 1-inch cubes (4 cups)
1/4 cup vegetable oil
2 cups broccoli florets
2 cups snow peas
1 1/2 cups zucchini (cut in half-moon shapes)
1/4 cup chopped green onions (green tops included)
3 cups (10 oz) orecchiette pasta, cooked
1/4 cup (2 oz) freshly grated Parmesan cheese
4 bread sticks
2 oz garlic butter for bread sticks
2 tsp Greek seasoning for bread sticks

Prepare marinated sun-dried tomatoes, wine garlic butter and garlic tomato broth.

Sauté chicken in oil until half done. Add vegetables and tomato marinade mixture to chicken and cook until vegetables are almost done.

Add wine garlic butter, and pasta and garlic tomato broth. Simmer until heated through then divide between four bowls. Garnish each serving with Parmesan cheese and serve with a bread stick that has been topped with garlic butter and sprinkled with Greek seasoning. Makes 4 servings.

Marinated sun-dried tomatoes
2 tbsp vegetable oil
1/4 cup water
1/2 tsp Italian spice blend
1/4 tsp garlic, chopped, in oil |
Dash of salt
1/2 tsp lemon juice
4 oz sun-dried tomatoes

Combine ingredients and mix well. Marinate in refrigerator overnight. Makes 6 to 7 oz.

Wine garlic butter
1 cup butter, room temperature
1 1/2 tsp garlic powder
1 tsp dried whole-leaf thyme
2 tsp dried whole-leaf basil
1 tsp chicken base
2 tsp dried parsley flakes
1/4 tsp salt and pepper
1/4 cup Chablis

Combine all ingredients except wine and beat until well blended. Add wine and continue to beat mixture until all the wine is incorporated into the butter. Chill. Makes about 10 oz.

Note: Use 1/4 cup to make garlic Tomato Chicken Pasta. The remaining garlic butter can be used over pasta, rice, broiled fish, sauteed mushrooms or other vegetables.

Tomato garlic broth
1 1/8 cups diced canned tomatoes
2 tbsp garlic, chopped, in oil
1/4 cup ricotta cheese
1 1/8 cups water
3 tbsp chicken base
3 tbsp lemon juice
1/4 tsp black pepper

Place tomatoes, garlic and cheese in a blender and puree until smooth. Add remaining ingredients and mix well. Makes about 3 cups.