I'm reprising a dish I've posted before but am adding the addition of a marinated chicken breast to accompany it. I'm doing some recipe development today, seeing if this recipe has what it takes to win a cooking contest. We'll see! I'm not one to spend months working and reworking a recipe. I usually make it once or twice and then send it off on a wing and a prayer. If it wins, outstanding if it doesn't than I've just found another quick weekday meal to feed my hungry brood. Either way I've got a winner.
Serves 4
4 boneless skinless chicken breasts
20 fresh basil leaves
1 cup extra virgin olive oil, divided
7 cloves garlic
3 pints cherry tomatoes, halved
1 8 oz can of tomato sauce
1/3 cup dry white wine
3 tsp kosher salt
2 tsp pepper
1/4 cup grated parmesan cheese
1 pound whole wheat thin spaghetti
1 cup pasta cooking water
Preheat the oven to 400. Place 15 basil leaves, 2 cloves of garlic, 1/2 cup olive oil, 1 1/2 teaspoons of salt, 1 teaspoon of pepper into a food processor and process until you have a smooth marinade. Place the chicken breasts into a gallon sized zip-lock bag. Pour the marinade over the chicken and rub it into the meat. Let the chicken marinate for 30 minutes to 1 hour. Meanwhile, spray a large oblong baking dish with cooking spray and place a 6 quart pasta pot filled with water over high heat to boil. Cut the tomatoes in half and place in the baking dish spreading them out into a single layer. Mince the remaining 5 cloves of garlic and sprinkle over the tomatoes. Sprinkle with the remaining salt and pepper . Toss entire contents of the baking dish with the 1/4 cup of olive oil. Place in the oven and let the tomatoes bake for 30 minutes. The tomatoes will begin to soften and brown. Heat the remaining olive oil in a large skillet. Remove the chicken from the marinade and brown the chicken on both sides. This should take 6-7 minutes. The chicken will not be cooked through at this point. Remove the baking dish from the oven. Add the wine and tomato sauce. Nestle the chicken breasts down into the tomatoes and return the pan to the oven for 15 minutes more. Place enough salt into the boiling water to taste like sea water. Cook the pasta, following the package directions until al dente. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot. Remove the tomatoes and chicken from the oven. Take the chicken out of the sauce. Pour the sauce over the pasta and turn on the heat. Pour in the pasta water. Toss the pasta in the sauce and water to coat well and let the pasta absorb some of the sauce. This should take about 2 minutes. Tear the remaining basil leaves and toss into the pasta. Arrange some of the pasta onto each plate Lay the chicken breast on top. Sprinkle parmesan cheese over all and serve.
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