This is a great pasta dish. Easy to make and it smells wonderful!
4 boneless, skinless chicken breasts (about 1 1/4 pounds) cut in cubes
salt and freshly ground white pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon finely chopped garlic
2 teaspoons finely chopped fresh tarragon or 1 teaspoon dried
1/2lb of Cherry Tomatoes each cut in half
2 tablespoons red wine vinegar
4 tablespoons drained capers
1 cup dry white wine
2 tablespoons tomato paste
Fresh basil leaves
Sprinkle the chicken well with salt and pepper.
Heat the oil and butter in a heavy-bottomed skillet. Add the chicken breasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
Scatter the garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
Blend well. Bring to a boil, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked.
Sprinkle with fresh basil leaves, mix with bow-tie pasta.
2 tablespoons olive oil
1 cup fresh mushrooms, sliced
4 green onions, sliced
1 tablespoon garlic, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1/2 cup fresh parsley, chopped
1/4 cup white wine
8 ounces fettuccine
1/2 lb raw shrimp, peeled and deveined
2 tablespoons lemon juice Directions
Heat the oil in a large skillet over medium heat until hot.
Add the mushrooms, green onions, and garlic.
Saute for 1-2 min or until green onions start to soften.
Stir in the tomatoes, parsley and wine.
Bring to a boil.
Reduce heat and simmer for 20 minutes to allow the flavors to blend.
Meanwhile, cook the fettuccine in a large pot of boiling salted water according to package directions and drain.
Add the shrimp and lemon juice to tomato mixture.
Cook for 1-2 minutes or until the shrimp turn pink.
Serve over the cooked fettuccine.