Lately I can't get enough of cooked tomatoes. It all stemmed from an article I read in Rachael Ray's magazine about 6 months ago that talked about the perfect techniques for roasting tomatoes. Since then I have roasted, grilled, and sauteed little tomatoes until they are about to burst. I have used them in salads, appetizers, sandwiches, and pizza. The only dish I haven't tried cooked tomatoes in, is pasta. Well what am I waiting for, right? This is a super stylish chicken and pasta recipe full of vibrant color. It is said that you eat with your eyes first and this easy dinner dish will completely satisfy your eyes. For a taste, read more
3 Tbsp. extra-virgin olive oil
6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
4 cloves garlic, smashed and coarsely chopped
6 shallots, peeled and coarsely chopped
2 pints cherry or grape tomatoes, rinsed and drained
1 tsp. dried oregano
3/4 cup dry white wine
1/2 tsp. salt, plus more to taste
1/4 tsp. freshly ground black pepper
1 pound spinach angel hair pasta, cooked according to package directions
- In a 12-inch skillet, a Dutch oven or a lidded casserole, heat oil over medium-high heat. Add half the chicken, and cook until golden brown, about 6 minutes total, turning midway through cooking time. Remove with tongs and brown remaining chicken breasts. Set aside.
- Reduce heat to medium. Add garlic and shallots, and sauté until fragrant, about 15 seconds.
- Add cherry tomatoes, oregano, white wine, salt and pepper, and sauté until wine reduces by a third, about 4 minutes, shaking the pan from time to time.
- Return chicken to pan, cover, and simmer until chicken is cooked through and no longer pink, 5 to 7 minutes.
- Adjust seasoning to taste. Serve chicken over angel hair pasta.