Roasted Tomatoes with Chicken, Olio and Garlic

Roasted Tomatoes with Chicken, Olio and Garlic.

The recipe itself is quite simple.

It’s the ingredients that make it special Italian.

You will need;

1 cut up and seared chicken breast, set a side.

1 pound of fresh sweet cherry or grape tomatoes.

2 cloves of minced garlic.

1 Tbs. of sliced Spring onions.

1 cup thick sliced mushrooms.

4 tablespoons of good olive oil.

1 tablespoon of unsalted butter.

4 tablespoons of aged balsamic vinegar.

1/2 teaspoon sea salt and fresh ground pepper.

4 tablespoons of grated Reggiano Parmesan.

2 tablespoons of fresh basil and Italian parsley leaves.

1 teaspoon of fresh dried chili pepper flakes.

1 pound of Italian DeCecco Linguini Noodles

1 piccolo stick loaf of Italian bread.

Place the tomatoes, mushrooms and garlic on a baking sheet and drizzle some olive oil making sure each one has been anointed. In a small bowl add a tbs on some dried oregano, basil, rosemary, thyme, sea salt and fresh ground black pepper.

Mix the seasonings to gether and sprinkle over the veggies.

Place on the middle rack for 45/60- minutes or until the tomatoes are starting to char around the edges.

Once roasted lightly squash all the tomatoes with a fork to get the juices flowing, drizzle with the balsamic vinegar.

Set to the side and keep warm.

In a large pot of boiling salted water cook the pasta to package directions.

While that’s finishing preheat a sauté pan, then add the chicken morsels, roasted tomatoes garlic and accumulated juices with some olive oil.

Heat through and then when the linguini is cooked Al’dente, [to the tooth] drain the pasta and then place into the pan.

Fold in gently until well coated.

Add the fresh basil, parsley and chili flakes. Mix again.

Place 4 equal portions in a warmed pasta bowls and dust with fresh grated parmesan cheese and side with a few slices of the piccolo bread.

Bella!

thekitchenman.ca