CHICKEN POMODORO
This is a wonderful main dish for company or just when you want something a little special without a lot of fuss.
Provided by Mysterygirl
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken breasts between 2 pieces of thick plastic wrap and pound until meat is 1/4" thick.
- Heat oil in skillet.
- Season chicken with salt& pepper, then dust with flour.
- Saute chicken in oil till golden then remove to a platter.
- Pour off fat from pan.
- Remove pan from heat and add vodka, stir, return to heat and cook stirring until vodka is nearly gone to deglaze the pan.
- Add broth and lemon juice to pan.
- Return chicken to pan, cook each side 1 minute then transfer to a warm platter.
- Add tomatoes and cream to pan.
- Heat through, then pour over the chicken.
- Sprinkle top with scallions for garnish.
Nutrition Facts : Calories 265.8, Fat 12.9, SaturatedFat 3.3, Cholesterol 85.8, Sodium 151.4, Carbohydrate 2.6, Fiber 0.5, Sugar 1, Protein 26.2
SPEEDY PAPA AL POMODORO
Make our papa al pomodoro, a thrifty Tuscan stew made simply from stale bread and tomatoes. It's really quick to make and perfect for using up stale bread
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat the oil in a non-stick casserole dish or saucepan. Add the garlic cloves and basil stalks and fry for 1 min. Tip in the chopped tomatoes, a canful of water and the sugar and season to taste. Bring to a simmer and cook for 15 mins.
- Stir the bread through the soup to create a thick, stew-like consistency, then stir in most of the basil leaves. Ladle into bowls, finish with parmesan and some extra basil.
Nutrition Facts : Calories 270 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
CREAMY CHICKEN POMODORO
Cheese lover? Us too. So we simmered chicken in a cream-cheese-and-garlic sauce before adding mozzarella and of course Parmesan. It's a winner-every time.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Add chicken; cook 3 min. on each side or until golden brown on both sides. Transfer to plate.
- Add remaining oil to skillet. Stir in garlic and red pepper; cook and stir 30 sec. Add tomatoes and cream cheese; cook and stir 2 to 3 min. or until cream cheese is melted and sauce is well blended. Return chicken to skillet along with any meat juices; cover. Simmer 8 to 10 min. or until chicken is done (165ºF). Meanwhile, cook pasta as directed on package, omitting salt.
- Sprinkle chicken with cheeses and basil. Remove from heat. Let stand, covered, 2 to 3 min. or until mozzarella is melted. Serve over drained pasta.
Nutrition Facts : Calories 440, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 380 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 4 g, Protein 36 g
PERFECT POMODORO SAUCE
This is your basic Italian/American red sauce. Nothing fancy, but perfect every time. This is the sauce to use for all of your dishes - Pasta, Baked Ziti, Parmigiana, ect. It is not acceptable for pizza sauce, as Pizza sauce in Italy is rarely cooked prior to being put on the pizza. This can be the base for a great ragu or traditional Italian/American meat sauce. The sugar is left up to one's personal taste. Some Italians use sugar (don't argue, I have witnessed it first hand). It all depends on the tomatoes... taste them and you be the judge. And you want to finely mince your onion and garlic so they melt into the sauce.
Provided by sjf17x
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Start off by mincing the onions. They must be as small as possible. Set aside in a bowl.
- Mince the garlic, then form a garlic paste.
- **Note** To form a garlic paste, mince garlic, add some sea or kosher salt and olive oil, and use the back end of a chef's knife to work the garlic into a paste.
- For the whole tomatoes, remove each tomato by hand and place into a food processor. Leave puree in the can. Pulse the tomatoes until crushed, leaving some texture. Strain through a fine mesh sieve - you'll remove about 1 cup of water. Discard the water and add crushed tomatoes back to puree in the can. Set aside.
- In a sauce pot, heat olive oil over medium heat. Cook onions and garlic for about 3-5 minutes, or until garlic begins to smell like it's roasted. It should just start to be taking on color. This step is very important and one where you have to go by the smell rather than the color of the garlic. Once you begin to smell that roasted garlic smell, the onion/garlic is ready. Stir constantly.
- Add tomato paste and stir, cooking the paste for 1 minute.
- Add wine and stir. The wine should instantly thicken, due to the tomato paste. Cook for 2-3 minutes. It is not necessary to reduce.
- Reduce heat to medium/low.
- Add red pepper flakes, oregano, salt, pepper and sugar. Stir and cook briefly for 1 minute.
- Add the tomatoes you pureed and the crushed tomatoes. Stir, cover pot and allow to cook for 20 minutes.
- After 20 minutes, taste and adjust seasoning if necessary. Sauce can be cooked longer, but I prefer a more vibrant tomato taste. The longer you cook it, the more rich the tomato flavor will become. This is totally personal preference. After 20 minutes, my pasta water is boiling away and I start cooking the pasta.
- When your pasta is finished cooking, reserve 1 cup of the pasta water. I always add at least 1/4 cup of the pasta water to the sauce. It helps the sauce stick to the pasta.
- Tips on pasta - never, never, never, never add oil to the water and never rinse your cooked pasta. The pasta can be drained and added directly to the sauce, or add your drained pasta to a bowl and toss with 1 cup of your tomato sauce.
- Add basil to sauce right before serving, as basil looses it's flavor immediately from the heat. Also do a final seasoning adjustment, if necessary right before serving. I like to add a drizzle of good quality extra virgin olive oil and an extra pinch of red pepper flakes.
- I cannot stress enough the steps are important, and this generally takes me 15 minutes max to put together -- but all ingredients are personal choice. Add more or less of whatever you like.
Nutrition Facts : Calories 380.2, Fat 28.1, SaturatedFat 3.9, Sodium 887.8, Carbohydrate 27, Fiber 6.8, Sugar 7.5, Protein 5.6
CHICKEN POMODORO(COOK'S COUNTRY)
Make and share this Chicken Pomodoro(Cook's Country) recipe from Food.com.
Provided by Coppercloud
Categories Chicken Breast
Time 37m
Yield 4 Chicken Breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
- 2. Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and 1/4 teaspoon salt and bring to boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
- 3. Transfer chicken to platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve over pasta.
Nutrition Facts : Calories 328, Fat 20.8, SaturatedFat 6.7, Cholesterol 102.7, Sodium 151.6, Carbohydrate 8.4, Fiber 1.9, Sugar 4, Protein 27
CHICKEN SCALLOPINI AL POMODORO
Make and share this Chicken Scallopini Al Pomodoro recipe from Food.com.
Provided by Nancy I.
Categories Healthy
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- First marinade the chicken in 1/3 cup soy sauce for 15 minutes.
- Then dredge the chicken in the flour.
- Cook chicken in 3 TBSP oil in large skillet. 5 minutes per side.
- Remove chicken to serving plate.
- Add 1 TBSP oil to skillet. Then add green onions, tomatoes, wine, sugar and 1 TBSP soy sauce. Bring to a boil.
- Return chicken to skillet.
- Cover and simmer for 15 minutes. Serve over cooked fettucine noodles.
Nutrition Facts : Calories 718.9, Fat 19.6, SaturatedFat 3.3, Cholesterol 157.4, Sodium 1920.2, Carbohydrate 81.5, Fiber 4.9, Sugar 6.3, Protein 51.6
CHICKEN PARMESAN POMODORO
Parmesan crusted chicken with a fresh tasting zesty pomorodo sauce. Note: It is critical that good soft well ripened tomatoes be selected for this dish.
Provided by Alex MacKenzie
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Thin chicken breasts to 1/2 inch either by cutting down or using a meat mallot.
- In a ziplock bag, combine 1/4 cup olive oil, rosemary, balsamic vinegar, worstershire and chicken breasts. Shake to cover and remove excess air. Place in refrigerator to marinade at least 1 hour (overnight is better).
- In a Saute pan combine 1/4 cup olive oil shallots and garlic. Saute for 5 minutes.
- Add diced tomatoes, and tomatoe paste & simmer 20 min add fresh diced basil and simmer an additional 3 minutes.
- Remove from heat, place in food processor or blender and puree for 3-5 seconds. Replace in saute pan over low heat until chicken is ready.
- Cook lingune seperately. Toss with 1tsp olive oil.
- Preheat Broiler.
- Place chicken in hot frying pan with all marinade ingredients. Sear both sides (1 minute on each side).
- Cake top of chicken with parmesan cheese and Thyme.
- Broil Chicken in melted butter 4-6 inches from heat, 3-4 minutes or till parmesan cheese is golden. Turn chicken over, cake other side with parmesan cheese and Thyme and broil for an additional 3-4 minutes or till chicken is done.
- Remove from heat. Brush just enought pomodoro sauce over the chicken to cover, sprinkle with mozzeralla cheese and broil until cheese is melted and slightly crisp.
- Serve with sauce over noodles.
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