Thursday, August 13, 2009

Pasta with Tomato Wine Sauce

Quick post today. We are back from our week long trip to Las Vegas! We had a blast, but now back to real life. I made this pasta last night and it was delicious.


Pasta with Tomato Wine Sauce
2 chicken breasts, cut into bite sized pieces
3 Tbsp butter
2 tsp. olive oil
3 Tbsp. tomato paste
3 cloves garlic, minced
1 tsp. capers
1/4 c. mushrooms, chopped
1/2 c. artichokes, chopped
1 lemon, sliced
1/2 c. dry white wine (or you could use chicken stock)
angel hair pasta (as much as you would like)
Salt and pepper to taste

Prepare pasta according to package directions. Set aside, reserving the water.

Over medium heat, melt 1 Tbsp. butter into the olive oil. Season chicken with salt and pepper then cook in oil/butter mixture. When chicken is cooked, remove from pan and set aside.

Add garlic, capers, mushrooms, lemons, and artichokes to the pan. Sautee for a minute then add tomato paste and wine. Allow the vegetables to cook for 8-10 minutes, or until the sauce has reduced. Taste and season with salt and pepper. Add the remaining 2 Tbsp. to the pan and stir. If the sauce is too thick, add pasta cooking water. Mix in the chicken and pasta, making sure to fully coat the pasta, until the entire dish is warm.


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