Pomodoro Sauce with Chicken and Linguine
12 oz (375 g) enriched linguine pasta
2 tbsp (30 mL) butter, divided
¼ cup (50 mL) grated Canadian Parmesan cheese
12 oz. (375 g) boneless skinless chicken, cut into bite-size pieces
1 tsp (5 mL) dried basil or oregano
3 cloves garlic, minced
Salt and pepper
6 cups (1.5 L) chopped ripe tomatoes (about 2 lbs/1kg)
¾ cup (175 mL) shredded Canadian Mozzarella cheese
In a large pot of boiling, salted water; cook linguine for 10 minutes or according to package directions, until tender; drain well. Return to pot and toss with 1 tbsp (15 mL) butter and Canadian Parmesan cheese.
Meanwhile, heat a large nonstick skillet over medium-high heat; melt remaining butter. Stir in chicken, basil, garlic, ½ tsp (2 mL) salt and pepper to taste; cook stirring frequently for 5 minutes or until chicken is lightly browned and no longer pink inside. Reduce heat to medium; add tomatoes and heat through, 2 to 3 minutes. Season to taste.
Divide pasta among shallow serving bowls and spoon sauce over top. Sprinkle with Canadian Mozzarella cheese.
Complementary Wines: Chianti, Pinot Noir, Ripasso, Soave, Trebbiano
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