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Chicken San Marzano

This Chicken San Marzano recipe is absolutely delicious!

It is lite & tasty, full of flavor & easy to prepare.









Ingredients:

- 12 chicken breasts

- 2 -28oz cans of chopped San Marzano tomatoes

- 1 large white onion, chopped

- 1 pressed or finely chopped garlic clove

- 1/2 cup of Olive Oil ( I used Saratoga Basil Infused Olive Oil)

- 2 tbsp sea salt (I used Saratoga Olive Oil co.'s Sicilian Sea Salt)

- 2 tsp ground black pepper

- 2 cups of cherry tomatoes, sliced

- 1/2 cup of roasted red pepper strips in olive oil

- 1/4 cup fresh basil, chopped

- 1/4 cup fresh Italian parsley, chopped

- 1 cup chicken broth

- 1 cup of white wine ( I used Smoke Eater Pinot Grigio)

- 1/2 cup of half & half

- 3/4 cup of grating cheese

- 1/4 cup Italian seasoning

- 3 tbsps thyme

CHEFsTEMP MEAT THERMOMETER

Preperation:

1- Boil 1 lb of rigatoni pasta according to the directions until al dente & set aside saving 2 cups of the pasta water.

2- In the bottom of a baking dish, add 1/4 cup of the olive oil, the chicken broth 1/2 cup of the wine & stir together.

3- Next, place the chicken breasts, evenly spread, into the dish & generously sprinkle the Italian seasoning, the thyme & 1 tbsp each of the sea salt & pepper on top & bake on 375 degrees F, until the chicken reaches an interior temp of 165 degrees (usually about 1 hour).

4- When the chicken is cooked, cut into 1/4" slices & set aside.

5- In a pan, over med high heat, saute the remaining olive oil, the onion, the garlic, the cherry tomatoes, the peppers, half of the parsley & the remaining S&P, cooking until the onions turn soft & translucent.

6- Next add in the wine & simmer on med low heat for 5 to 10 minutes.

7- Next, stir in the half & half, the San Marzano tomatoes & the grating cheese & cook over low heat until the mixture begins to bubble & then add in the chicken, allowing to slow boil again.

8- Once the mixture begins to bubble again, add in the pasta tossing well & sprinkle with the remaining parsley & the basil & serve, paired with Smoke Eater Pinot Grigio.

NOTE: If you prefer the meal to be less thick, you can add some of the reserved pasta water to your desired consistency.


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