Pan-Seared Chicken with Pasta Fresco

Pan-Seared Chicken with Pasta Fresco

Cooking Time: 20-30 Minutes

Serves: 4-6

 

4-6 pieces boneless, skinless chicken breasts

¼ cup green bell pepper diced

¼ cup white onion diced

2 tbsp black olives diced

1 tsp fresh garlic minced

¼ cup white wine

2 cups ripe tomatoes-medium dice

4-5 leaves fresh basil diced or chiffonade

Salt and pepper to taste

2 tsp grapeseed oil

1 bag pasta of choice- I like whole wheat cappelini!!!

 

1. Start the water for pasta first- should be salted and at a rolling boil with plenty of water! In a pre-heated (med-high) stainless or non-stick pan add 1 tsp of oil.
   
2. Pan sear seasoned chicken in hot oil 4-5 minutes on each side- finish for ten minutes in a 400 degree oven.
   
3. Do not clean pan and begin the vegetable sauté adding remaining oil and vegetables in order as listed on the ingredient list, making sure not to burn garlic, only slightly toast.
   
4. Increase heat and add wine to deglaze pan- add tomatoes and let juices reduce for a couple of minutes. This is not a thick sauce, so no need to add thickener.
   
5. Drain pasta and toss in sauce with basil in the heated pan for a minute. Plate and serve with chicken breasts on top. Enjoy!