This is another one of those dishes that was winged with ingredients on hand.
I had a few ripe tomatoes from the garden that I needed to do something with so I sliced them, drizzled with olive oil, salt, pepper and oregano and slow roasted.
Linguine with Chicken, Olives and Roasted Tomatoes
2 boneless chicken breasts , pounded out, rubbed with garlic and seasoned with salt, pepper and basil.
roasted tomatoes (or use sun-dried tomatoes)
Brown chicken in olive oil and butter. Continue cooking until chicken is cooked through. Remove from pan. Cut into strips. Add a little more butter to skillet. Add garlic. Cook for 30 seconds. Add cream, a little chicken broth. Add chicken, olives and roasted tomatoes. Simmer while pasta cooks. Just before serving add a handful of chopped basil to the sauce. Toss with pasta and serve with fresh grated Parmesan.
5 Comments Add yours
This recipe has grabbed my attention. With the roasted tomatoes and olive it screams of fall.
I am hooked too:)I would and will LOVE this.
Looks like you winged up a dandy dish.
Looks delicious, Ann. What a great way to use up a bit of this and that. Love the addition of the olives.
Homegrown tomatoes are so good and roasting them definitely gives added flavor to your pasta dish.