Wanting a lighter pasta different than the traditional red or white sauce? Try this recipe for Chicken Tenders Over Pasta with Creamy Slow-Roasted Tomato Sage Sauce.
MAIN ARTICLE:
Recipes for Cooking Chicken Any Time of Year
Chicken Tenders Over Pasta with Creamy Slow-Roasted Tomato Sage SauceÂ
Tomatoes:
6 Italian plum tomatoes
1/4Â teaspoon salt
1/4Â teaspoon black pepperÂ
Chicken:
1 tablespoon olive oil
1 tablespoon butter
1Â 1/2 pounds chicken tenders
1/2Â teaspoon salt
1/4Â teaspoon black pepperÂ
Sauce:
1 tablespoon olive oil
1 medium onion, diced
2 ounces prosciutto, chopped
3/4Â cup heavy creamÂ
1 box (16 ounces) spaghetti
16 ounces fresh or frozen peas, thawed
2 teaspoons chopped fresh sage
1/2Â teaspoon black pepper
1/2Â cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsleyÂ
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.
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. Remove sauce from heat.
Cook pasta according to package directions. When pasta is almost done, reheat sauce over low heat. Stir peas, 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. Yields 6 servings.
