Basil, Tomato, and Chicken Pasta
This recipe was demonstrated by Gwendolyn Smith the Co-Author of Healthy Community Cookbook and the youth from Literacy for Environmental Justice, at CUESA's Market to Table program on Augut 16, 2008.
Serves 4-6
INGREDIENTS
1½ pounds chicken meat, thinly sliced (or you could use shrimp)
7 teaspoons olive oil
2 cloves garlic, minced
5 fresh heirloom tomatoes, diced
2 ½ cups cherry tomatoes, cut in half
1 bunch Italian basil, thinly sliced
2 cups water
½ pound uncooked linguine
Course salt and pepper
PREPARATION
For the Chicken
1. Season sliced chicken meat with salt and pepper.
2. Heat 4 teaspoons olive oil over high heat in a large skillet. Add chicken. Fully cook while turning occasionally. Transfer to bowl and set aside.
Basil and Tomato Sauce
1. In a large skillet, heat 2 teaspoons of olive oil. Add minced garlic and cook over medium heat for 30 seconds.
2. Add diced tomatoes, with their juice, and 2 cups of water. Bring to a boil. Reduce heat to low and simmer. Stir occasionally until tomatoes soften, about 15 minutes. Remove from heat and stir in fresh tomato halves.
3. While sauce is simmering, boil a large pot of salted water. Add pasta and cook until done, then drain. Place pasta back into the large pot. Add tomato sauce, chicken, basil. Season with salt and pepper and toss.