Saturday, June 20, 2015

Tomato, Basil and Mushroom Pasta



Tomato, Basil and Mushroom Pasta

4-6 chicken tenders
2 cups cherry tomatoes
2-4 cloves garlic, minced
6-8 large basil leaves, chopped
12 oz. mushrooms, sliced
¼ cup beef broth
¼ cup butter
1 pkg. linguine
Salt and pepper
Olive oil
Parmesan cheese

Toss tomatoes in olive oil, salt and pepper and roast in 450-degree oven for 15 minutes. Meanwhile, start pasta water boiling—cook pasta according to package directions. Grill chicken in a little olive oil—add garlic. In a separate pan, sauté mushrooms in a tablespoon of butter; once they start to brown a bit, add broth and reduce until liquid is nearly gone. Add to chicken. Add roasted tomatoes to chicken and mushroom with juices. Add remaining butter and basil. Sauté and add some of the pasta water if necessary. Drain pasta and toss with chicken. Serve with Parmesan cheese and extra basil on top if you like.

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