Chicken Pomodoro

                                                                                                                                             

Oven Roasted Tomatoes:

4 Roma tomatoes

1 tablespoon Olive oil

Italian Seasoning

Salt

Pepper

Preheat oven to 400 degrees. Wash, drain and dry tomatoes. Remove core and discard. Cut tomato in half from top to bottom. Place tomatoes on an icing rack on a cookie pan.

Brush cut surface of tomatoes with olive oil. Lightly sprinkle Italian seasoning, salt and fresh ground pepper on top of tomatoes and place in oven.

Place on bottom rack of oven and turn off oven. Leave tomatoes in oven for 1 1/2 hrs. or until tomatoes reduce in size by 1/2 and become highly flavorful.

Sun Dried Tomato Basil Spread

1 jar of sun dried tomatoes in oil & spices (7 oz. Grocery store brand)

1/2 cup grated Parmesan cheese

1 T. Garlic - fresh - chopped fine

1 tsp. salt

5-8 fresh basil leaves

1 T. Vinegar

Place sun dried tomatoes in Cuisinart and blend until smooth approx. 20 seconds. Scrape bowl. Add cheese, garlic and salt to Cuisinart

Wash, drain and dry basil leaves. Roll into a tube and cut into thin ribbon strips add to food processor. Add vinegar and process until smooth approx. 20 seconds.

Chicken Pomodoro Pasta

1 1/2 lbs. Fresh chicken breast, cut into 3/8" strips

3 T. Olive oil (mild)

Sun dried Tomato Basil Spread from above 2 cups

Organic Chicken Broth

4 Roma tomatoes cut in 1/4's 2 oz. wt.

Fresh Fettuccine 2 - 9 oz. packets

Bring 4 quarts of water to a boil and add 2 T. Salt. Add fresh pasta to

boiling water and stir to free pasta. Cook until al dente (tender) approx. 2-

3 minutes. Using medium high heat and a large sauté pan, add olive

and chicken and cook through. Add chicken broth and bring to a boil.

Add tomato basil spread to pan and stir until evenly distributed.

Add Roma tomatoes and baby spinach and toss in sauce. Turn off heat. Place pasta in a large bowl and top with chicken and sauce Place oven roasted tomatoes on top to garnish.