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Chicken Tenders Over Pasta with Creamy Slow-Roasted Tomato Sage Sauce


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Ingredients

Chicken:
1 1/2 pounds chicken tenders
1 TBLS olive oil
1 TBLS butter
1/2 tsp salt
1/4 tsp black pepper

Creamy Slow-Roasted Tomato Sauce:
1 TBLS olive oil
1 medium onion, diced
2 ounces prosciutto, chopped
1 bag (16 oz) frozen peas, thawed
3/4 cup heavy cream
2 tsps chopped fresh sage
1 box (16 oz) spaghetti
1/2 tsp black pepper
1/2 cup freshly grated Parmesan cheese
2 TBLS chopped fresh Italian parsley

Slow-Roasted Tomatoes:
6 Italian plum tomatoes
1/4 tsp salt
1/4 tsp black pepper

Preparation

Preheat 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.)

In large skillet, melt olive oil and butter over medium high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté, turning, until browned, about 3 minutes per side. Remove chicken from pan, cover and reserve.

To same skillet used to cook chicken, add one tablespoon olive oil. Add diced onion and sauté over low heat until soft, about 10 minutes. Add prosciutto and saute for 30 seconds. Add slow-roasted tomatoes and break up with back of wooden spoon. Heat through for 30 seconds. Add cream; remove sauce from heat.

Cook pasta according to package directions. When pasta is almost done, reheat sauce over low heat. Add peas and sage to sauce; stir to heat well. When pasta is cooked, drain but do not rinse. Add pasta to sauce in skillet and toss well to combine. Add cheese and parsley; toss again. Place on serving platter and top with chicken. Serves 6.

Nutritional Information, Per Serving:
710 calories; 25 g fat; 11 g saturated fat; 75 g carbohydrate; 8 g fiber; 8 g sugars; 44 g protein