Chicken Tenders over Pasta
with Creamy Slow-Roasted Tomato Sage Sauce

Some extra prep work is required for making this dish, but the end result is well worth it.

Recipe Ingredients:

Slow-Roasted Tomatoes:
6 Italian plum tomatoes
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Chicken:
1 1/2 pounds chicken tenders (or use boneless chicken breasts)
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Creamy Slow-Roasted Tomato Sauce:
1 tablespoon olive oil
1 medium onion, diced
2 ounces prosciutto, chopped (or ham)

1 (16-ounce) package spaghetti
1 (16-ounce) package frozen peas, thawed
2 teaspoons chopped fresh sage
3/4 cup heavy cream

1/2 teaspoon ground black pepper
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Cooking Directions:

1. Preheat oven to 250°F (120°C).
2. Slow-Roasted Tomatoes: Slice tomatoes in half lengthwise. Place cut side up on baking sheet; sprinkle with salt and pepper. Place in oven and roast for 2 1/2 to 3 hours. (Tomatoes may be made ahead and stored in refrigerator for up to three days.)
3. For Chicken: In large skillet, melt butter with the olive oil over medium high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté, turning, until browned, about 3 minutes per side. Remove chicken from pan, cover and reserve, keeping warm.
4. For Creamy Slow-Roasted Tomato Sauce: To same skillet used to cook chicken, add 1 tablespoon olive oil. Add diced onion and sauté over low heat until soft, about 10 minutes. Add prosciutto and sauté for 30 seconds. Add the Slow-Roasted Tomatoes and break up with back of wooden spoon. Heat through for 30 seconds. Add cream; remove sauce from heat.
5. Cook pasta according to package directions. When pasta is almost done, reheat sauce over low heat. Add peas and sage to sauce; stir to heat well. When pasta is cooked, drain but do not rinse. Add pasta to sauce in skillet and toss well to combine. Add Parmesan cheese and parsley; toss again. Place on serving platter and top with chicken.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 710; Total Fat: 25g; Saturated Fat: 11g; Total Carbs: 75g; Fiber: 8g; Sugar: 8g; Protein: 44g.

Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.