Balsamic Tomato Salsa Chicken
Pan-fried chicken served on a bed of spinach fettuccine and topped with a balsamic tomato, bell pepper, garlic and fresh basil sauce.
1 1/2 teaspoons salt - divided use
1 1/2 teaspoons pepper - divided use
1 cut-up chicken
2 tablespoons extra virgin olive oil - divided use
1 large Bermuda or white onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 large garlic cloves, minced
4 large tomatoes, seeded and diced
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh flat-leaf parsley
1/2 cup balsamic vinegar
1 (12-ounce) package spinach fettuccine, cooked according to package directions
Freshly grated Parmesan cheese for sprinkling
- Sprinkle 1/2 of the salt and 1/2 of the pepper on chicken.
- In skillet, place 1 tablespoon of the oil and heat to medium high temperature. Add dark meat parts to skillet and cook, turning frequently, about 10 minutes. Add remaining chicken parts and cook an additional 7 minutes. Cover and cook 20 minutes on medium temperature or until juices run clear when chicken is pierced with fork. Remove chicken from pan and keep warm in 300°F (150°C) oven.
- Drain skillet and add remaining 1 tablespoon oil. Add onion, red and yellow pepper and garlic. Sauté about 2 minutes on medium temperature. Add tomatoes, basil, oregano, parsley and balsamic vinegar and cook 1 minute. Add remaining salt and pepper.
- Serve chicken on a bed of cooked fettuccine and spoon salsa around chicken. Sprinkle with Parmesan cheese.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.