Chicken with Sun-Dried Tomatoes and Linguine
Bon Appétit | January 2000 (original title: Linguini with Chicken and Sun-Dried Tomatoes)
by Molly Shannon Daum, Evergreen Park, IL
“I come from a big family, so I learned how to cook to help my mother feed all of those hungry mouths,” says Molly Shannon Daum, Evergreen Park, Illinois. “Dad loved whatever I made, and he would always tell me that I should have my own restaurant named Molly's Marvelous Makings. But despite Dad's suggestion, I decided to study nursing. Nowadays I usually don't get home until seven o'clock at night, which means that dinner has to be quick. Sometimes my husband, Tom, helps out in the kitchen, but mostly it's up to me to get something delicious on the table fast. Since the opportunity to prepare challenging meals doesn't come up often, I save the complex cooking for the times when we entertain. That’s when I get to use the recipes that might have appeared on my menu if I'd taken Dad's advice.” Molly also uses the dressing on salads.
Yield: Makes 4 servings
1/2 cup plus 1
tablespoon olive oil
3 tablespoons balsamic vinegar
1 large garlic clove, minced
1/2 teaspoon sugar
1 cup chopped red onion
1/2 cup chopped drained oil-packed sun-dried tomatoes
3/4 cup sliced fresh basil
4 skinless boneless chicken breast halves
1/2 cup canned low-salt chicken broth
1 9-ounce package fresh linguine, freshly cooked
Whisk 1/2 cup oil, vinegar, garlic and sugar in medium bowl to blend. Whisk in onion, tomatoes and 1/4 cup basil. Season dressing with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken on all sides with salt and pepper. Add chicken to skillet. Sauté until brown, about 3 minutes per side. Add broth, 1/2 cup dressing and 1/4 cup basil and bring to boil. Reduce heat to medium-low; simmer uncovered until chicken is cooked through, about 3 minutes. Remove skillet from heat. Transfer chicken to work surface and slice thinly.
Divide pasta among 4 plates. Top each with 1 sliced chicken breast half. Spoon pan juices over. Garnish with remaining 1/4 cup basil. Serve, passing remaining dressing separately.