Thursday, January 28, 2010

Linguine with chicken, portabellos, and ciliegini

This recipe was really delicious served with a side of broccolini and a nice salad.

What you'll need:

6 boneless skinless chicken tenderloins
2 T. olive oil
3 cloves minced garlic
salt & pepper to taste
8-10 cherry tomatoes, halved
6 sliced portabellos
6-8 ciliegini, halved (baby fresh mozzarella balls)
2 c. chicken stock (approx)
1 t. tomato paste
1/2 t. Italian Seasoning (approx)

1lb Dreamfield's low carb Linguine cooked al'dente

In a large saucepan, heat the olive oil and add the garlic.  Cook until the garlic begins to turn golden.  Add in the chicken tenderloins.  Cook thoroughly over med-high heat.  Remove chicken from the pan.  Deglaze the pain with chicken stock, bringing it to a boil.  Next, toss in your tomatoes, portabellos, tomato paste, salt & pepper, and italian seasoning.  Cook over medium heat until the tomatoes start to break down and the sauce thickens.  Add more stock if necessary.  Now return the chicken to the pan & heat until the chicken comes back up to temperature and the juices in the chicken run clear.  Just before serving, toss in the ciliegini and allow them to start to melt. 

Serve over linguine that has been tossed in a small amount of olive oil. 

Serves 3 - 4.

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