Sunday, April 18, 2010

Chicken Strips with Sun-Dried Tomatoes and Balsamic Vinegar Over Linguine

Not much needs to be changed on this dish full of bold flavors. Enjoy!

Chicken Strips with Sun-Dried Tomatoes and Balsamic Vinegar Over Linguine

2 Tb. oil oil
1 cup onion, finely chopped
2 large garlic cloves, minced
1 1/4 lb. boneless chicken breasts, cut into strips - about 3 breasts
1/4 cup slivered sun-dried tomatoes - I used some that were packed in oil
4 Tb. balsamic vinegar
2 tsp. Dijon mustard
1/4 cup chopped fresh basil
1 lb. egg linguine
2 Tb. butter
Parmesan cheese

Heat oil in a large skillet over medium high heat. Add onion and garlic and saute until just tender, about 4 minutes.

Add chicken and cook until chicken is done, stirring constantly, about 3 minutes. Stir in sun-dried tomatoes to warm. Stir in vinegar and mustard. Continue cooking until chicken is tender and cooked through, stirring constantly, about 3 minutes. Season with salt & pepper.

Cook pasta according to directions. Drain well and toss with butter.

Turn out onto a serving platter and top with chicken. Sprinkle with Parmesan cheese and fresh basil. Serve immediately.

Can you see the nice sauce on the chicken in the third picture? Mmmm!

This is a wonderful flavored dish. I love the balsamic vinegar and sun-dried tomatoes together. A bit tangy and a bit sweet together. This chicken has great flavor. The only thing missing is that the noodles are lacking a bit of sauce. You could toss the noodles with a little bit of balsamic vinegar as well so that the vinegar carries through the whole dish, but don't over-do it as balsamic vinegar is a very strong ingredient. A light pesto sauce would be a nice addition. But give the dish a try as is and see what you think. I might have added even more sun-dried tomatoes just because I love them.

This makes a lot and we've had leftovers for a few days. Of course, you can always scale back the recipe, but as is, it serves about 4 people.

Very yummy! Happy cooking!

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