Chicken Pomodoro

2 large, ripe tomatoes, blanched, seeded and peeled
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
2 ounces white wine or chicken stock
2 tablespoons fresh basil, finely chopped
1 teaspoon fresh oregano, finely chopped
12 one-ounce pieces of chicken breast, boneless and skinless
1 tablespoon olive oil blend
½ clove garlic crushed
salt and pepper to taste
1 cup spinach, shredded
2 cups angel hair pasta, cooked
1 tablespoon feta cheese
Italian parsley

Blanche the tomatoes (blanching firms the flesh of the tomatoes and loosens the skins) by placing them in boiling water for 15-20 seconds, then plunge them into cold water to stop the cooking process. Cut the tomatoes in half, squeeze out the seeds, remove the skin, and cut the tomatoes into chunks.

In a sauté pan over low-to-medium heat, cook the tomatoes, garlic, white wine or chicken stock, basil, and oregano in the extra virgin olive oil for 10-15 minutes. Remove from the heat and place the sauce in a food processor and blend until smooth.

Place the olive oil blend and the one-half clove of crushed garlic in a sauté pan. Add the chicken and cook over medium-high heat for 2-3 minutes per side, adding salt and pepper to taste.

Drain the pan and add the tomato sauce to the chicken. Add the shredded spinach and cook for 30 seconds. Add the pasta and toss. Spoon onto 2 serving plates and top with the feta cheese and a pinch of Italian parsley.

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