For homemade oven-roasted tomatoes, toss 6 tomatoes with 2 tbsp (30 mL) olive oil and roast in 400°F (200°C) oven for 15 to 20 minutes or until softened.
Serving & Size
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Al dente pasta, herbed chicken, oven-roasted tomatoes and fresh basil are all nestled in a Parmesan cheese and white wine sauce in this irresistible dish.
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Ingredients & Instructions
boneless skinless chicken breasts, cubed
finely chopped fresh thyme
finely chopped fresh rosemary
salt and pepper, each
1. Toss together chicken, thyme, rosemary, salt and pepper. Heat oil and butter in large skillet set over medium-high heat; cook chicken for 8 to 10 minutes or until browned all over. Remove from skillet and set aside.
2. Add red peppers, onion and garlic to same skillet; cook for 3 to 5 minutes or until softened. Add wine; simmer for about 5 minutes or until reduced by half. Stir in soup, water and cream; bring to simmer. Return chicken to skillet; stir in tomatoes. Simmer for 15 to 20 minutes or until sauce is flavourful. Remove from heat; whisk in Parmesan. Let cool completely and refrigerate for up to 3 days.
linguine, cooked and drained
fresh basil leaves
Heat 1 cup (250 mL) sauce in skillet. Toss with 4.5 oz (126 g) cooked linguine until coated and heated through. Garnish with 2 tbsp (30 mL) basil.
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