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.
Ingredients
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.
2 comments:
This looks so good that I can taste it!
As usual, it was absolutely delicious.
Official taster.
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