In high school, I came up with this pasta dish. The original recipe was all butter (mainly because Mom didn't buy olive oil at that point)...and now has morphed into a more health-conscious dish that is all olive oil. In between the metamorphosis, I started using half butter/half olive oil. But, alas, heart healthy extra virgin olive oil is all I use now...which incidentally, helps your body absorb the lycopene from the tomatoes. Scizzore!
The chicken recipe I got is inspired by *gasp* Rachel Ray! This recipe is great since you can vary which flavors you'd like to have for that meal. My constant is the garlic & lemon...of course. BUT, I'll use capers or rosemary for the variants. Any herbs would be yummy with this recipe. I dredge the chicken, giving the final product a nice sauce to use. Use more wine for more sauce.
The best thing about both...SUPER SIMPLE and quick!!! Plus, you can serve both of these dishes together. If not and for some odd reason you have leftovers of the chicken, you can combine the leftovers with plain pasta to create this:
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| From Tanya Eats |
Tan's Garlic Tomato Herbed Pasta
Extra Virgin Olive Oil
6-8 cloves of garlic, minced
Herbs of choice (Italian, Herbs de Provence, Oregano, Rosemary, Basil, etc.)
~2 cups fresh tomatoes, diced
White wine (optional)
Lemon (optional)
Salt & Pepper
Crushed Red Pepper (optional)
Pasta of choice (long pastas work better...I used Barilla Plus pasta for it's yumminess & healthfulness)
Boil salted water for pasta. Unless you're not good at multitasking, then this can wait till after the sauce is simmering.
In a large pan, heat oil, garlic, & herbs over medium heat. Heat until garlic is heated through, but not brown (brown garlic = icky). Turn heat up to high and add tomatoes. Bring to a boil and then turn down heat. Allow to simmer until the tomatoes have disintegrated slightly. Season with salt & pepper. You may want to thin out sauce with white wine OR wait until combined with pasta and add pasta water to desire consistency.
Before tossing with pasta, add a healthy squeeze of lemon, if desired. Slicing lemons and adding to sauce work beautifully as well. Add drained pasta and toss.
Tan's Lemon Garlic Herbed Chicken
Chicken Breasts (I use boneless, skinless)
6-10 cloves garlic, smashed
1 lemon, sliced
3/4 cup white wine (or more if more sauce is desired)
Flour, for dredging
Salt & pepper
McCormick Montreal Chicken Grill Seasoning (optional...I often forget to use it)
Herbs of choice (fresh or dried)
Preheat oven to 400 degrees.
Season chicken breasts with salt & pepper. If using grill seasoning, tone down salt usage as the grill seasoning is salty. Dredge in flour and set aside.
Heat oil up on high in oven-safe frying pan. Add chicken breasts and allow to brown on each side. Add garlic & herbs. Add lemon slices, giving a few a good queeze before adding to pan. Place pan in oven.
Bake about 5 minutes. Add white wine and cook an additional 5 minutes or until chicken is done. Spoon sauce over breasts before serving.
Serve over rice or pasta and ENJOY!
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