Ingredients
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1 (16 oz) package pappardelle or wide egg noodles
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1 tbsp olive oil
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1 cup chopped onion
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1 (10 oz) package cherry tomatoes
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12 oz fresh chicken breast tenderloin
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1 cup tomato and basil pasta sauce
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3 tbsp white balsamic vinegar
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1 (3 oz) package julienne-cut sun-dried tomatoes
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1 cup pitted Kalamata olives
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1/4 cup parsley leaves
Steps
1
Bring a pot of salted water to a boil and cook pasta according to package directions. While pasta cooks, heat the olive oil in a skillet over medium heat and sauté the onions with salt (in moderation) and pepper until tender, 3 min. Halve the cherry tomatoes.
2
Cut the chicken into large chunks and add to the skillet. Sear the chicken over medium-high heat for 3 min., stirring frequently. Add tomato sauce and simmer until chicken is just cooked through, 5 min. Add the balsamic vinegar and cherry tomatoes and cook 2 min.
3
Stir the sun dried tomatoes and olives into the chicken mixture and cook 2 min. Season with salt (in moderation) and pepper. Drain the pasta and top with the tomato sauce. Garnish with parsley.
Tips
Make parsley chopping easy by whizzing in a mini chopper. You can store extra chopped parsley in a plastic bag in the fridge. Place a paper towel inside the bag to absorb excess moisture.
Comments
If pappardelle pasta is not available, use broad egg noodles