Skillet Chicken Recipes
Chicken Tenders over Pasta with Creamy
Slow-Roasted Tomato Sage Sauce
Yield: 6 servings
Ingredients
Slow-Roasted Tomatoes
- 6 Italian plum tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Chicken
- 1 1/2 pounds chicken tenders
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Creamy Slow-Roasted Tomato Sauce
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 ounces prosciutto, chopped
- 1 (16 ounce) bag frozen peas, thawed
- 3/4 cup heavy cream
- 2 teaspoons chopped fresh sage
- 1 (16 ounce) box spaghetti
- 1/2 teaspoon black pepper
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Heat oven to 250 degrees F.
Slow-Roasted Tomatoes
- Slice 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.)
Chicken
- 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.
Creamy Slow-Roasted Tomato Sauce
- 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 sauté 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.
Nutrition
Per serving: 710 calories; 25g fat; 11g saturated fat; 75g carbohydrate; 8g fiber; 8g sugars; 44g protein
Recipe and photo used with permission from:
National Chicken Council