Thursday, September 22, 2011
Chicken Breast Strips with Vegetables
All the veggies I used in this recipe were from my garden and it did taste very fresh. From start to finish it took just little under 30 minutes.
Main thing is to do all the prep first, start boiling water for pasta and you are on a roll. Also, I just do not like mushy vegetables, texture is terrible, they are tasteless and void of any vitamins, so I cook them just until they are al dente or “soft to the tooth”. Same goes with the chicken breasts, they are so easy to overcook. I just cook them till juices run clear when pierced with sharp point of knife or if there is no pink meat when you cut half way in.
I served this meal with wide noodles but I could have used gnocchi, rice or even potatoes with this sauce.
2 chicken breasts cut into 1” strips across
3 shallots or 1/2 medium onion, chopped
2 cloves of garlic, chopped
1 cup of chopped eggplant
2 red peppers, seeded and chopped
3 tomatoes, chopped or small can whole tomatoes
1 tsp. dry basil or 1 Tbs. fresh chopped basil
1 Tbs. balsamic vinegar
Salt and pepper
2 Tbs. olive oil
Wide noodles or gnocchi, rice or even potatoes
Season the chicken breast strips with salt and pepper and coat with 1 Tbs. of olive oil. (I like to use small but deep stainless steel bowl.)
Cook pasta, toss in tablespoon of butter and keep warm.
Heat remaining oil in medium hot frying pan or skillet, drop in the chicken strips and cook on all sides. Test if they are done and remove to bowl. Set aside and keep them warm.
In the same skillet sauté shallots and garlic until shallots are translucent and garlic is fragrant, then add eggplant, peppers and tomatoes and cook on medium high heat until peppers feel soft, about 5 minutes.
Add basil and balsamic vinegar and stir to mix.
Add pasta, chicken strips and mix till pasta is coated with the sauce and chicken and pasta are reheated.
Serve on warm plates and garnish with extra basil.