Chicken with Roasted Grape Tomatoes & Parmesan Cream Sauce
Great for a special Valentine, this deliciously creamy sauce is perfect served over your favorite pasta. (Chef Jake’s tip – choose a pasta with spirals to hold more sauce!) Easy and fun to make together, this entree is Valentine’s Day dinner perfect with the addition of just a simple side salad.
INGREDIENTS
10 grape tomatoes
olive oil
1 large boneless skinless chicken breast
kosher salt
fresh ground black pepper
1 tablespoon fresh garlic (minced)
1 large boneless skinless chicken breast
kosher salt
fresh ground black pepper
1 tablespoon fresh garlic (minced)
3 cups heavy cream
1 tablespoon tomato paste
1 teaspoon fresh thyme (minced)
1½ tablespoons fresh basil (minced)
1/3 cup fresh Parmesan cheese
1 tablespoon tomato paste
1 teaspoon fresh thyme (minced)
1½ tablespoons fresh basil (minced)
1/3 cup fresh Parmesan cheese
DIRECTIONS
2-3 servings of your favorite pastaPreheat the oven to 425 degrees. Toss the tomatoes in a teaspoon of olive oil, lightly salt and place on a sheet pan. Roast tomatoes in the oven about 10 minutes or until skin begins to split and wrinkle. Allow them to cool slightly and remove the skins.Thinly slice the chicken breast. Heat a skillet to med/high heat and coat with 1-2 tablespoons of olive oil; when oil is hot add the chicken and season with salt and pepper. Cook, allowing the chicken slices to brown on the outside and cook thoroughly. Remove and set aside – keeping it warm.Heat a sauce pan on medium heat and add 1 tablespoon olive oil. Add the minced garlic to the pan and cook until it softens and becomes aromatic. Add the skinless roasted tomatoes to the sauce pan; using a spoon or spatula smash the tomatoes then allow them to cook for a couple of minutes. Add the cream and increase the heat to med/med high to allow the cream to slowly boil while stirring frequently. Cook until the cream is reduced by about 1/4. At this point it will appear to be a thin sauce, reduce the heat to a simmer.Prepare your pasta according to the package directions.
2-3 servings of your favorite pastaPreheat the oven to 425 degrees. Toss the tomatoes in a teaspoon of olive oil, lightly salt and place on a sheet pan. Roast tomatoes in the oven about 10 minutes or until skin begins to split and wrinkle. Allow them to cool slightly and remove the skins.Thinly slice the chicken breast. Heat a skillet to med/high heat and coat with 1-2 tablespoons of olive oil; when oil is hot add the chicken and season with salt and pepper. Cook, allowing the chicken slices to brown on the outside and cook thoroughly. Remove and set aside – keeping it warm.Heat a sauce pan on medium heat and add 1 tablespoon olive oil. Add the minced garlic to the pan and cook until it softens and becomes aromatic. Add the skinless roasted tomatoes to the sauce pan; using a spoon or spatula smash the tomatoes then allow them to cook for a couple of minutes. Add the cream and increase the heat to med/med high to allow the cream to slowly boil while stirring frequently. Cook until the cream is reduced by about 1/4. At this point it will appear to be a thin sauce, reduce the heat to a simmer.Prepare your pasta according to the package directions.
Stir in tomato paste, thyme and basil and simmer for 10-15 minutes. Add the parmesan cheese to finish and thicken the sauce. Season with kosher salt and fresh ground pepper to taste. Stir in the chicken and serve immediately over your favorite pasta.
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