Sun-Dried Tomato Bruschetta Chicken with Rosemary Linguine


I can hear you already going what on earth is that?????





Well.....If words like “bruschetta” make you think, “Ew, weird, clicking away now." Don’t–click away!




Avoiding things that sound weird will keep you from enjoying things that taste amazing.





So onto the recipe...

 First things first



Ingredients:



2 tbsp olive oil
1 lb boneless skinless chicken breasts
15 oz can diced tomatoes with garlic
1 cup shredded parmesan cheese
1/4 cup sun dried tomatoes
2 oz mozzarella cheese
1 tbsp basil
1 lb box linguine pasta
1 tsp rosemary











Second things steps...

1. Heat a large skillet over medium high heat.

2. Meanwhile, fill a large 12-quart pot with water, cover and bring to a boil over high heat.

3. Drizzle 1 Tbsp olive oil into skillet, immediately add chicken breast. Sprinkle with salt and pepper. Cook 3-5 minutes on each side until cooked through.

4. While chicken cooks, prepare basil and mozzarella cheese. Chop both into bite size pieces. Drain diced tomatoes into a cup and reserve liquid. In a medium size bowl combine diced tomatoes, Parmesan cheese, sun-dried tomatoes, basil and ½ of mozzarella cheese. Stir to combine.

5. Add a small handful of salt to boiling pasta water. Cook pasta to al dente; meaning it still has a little bite to it (approximately 8-10 minutes).

6. Once chicken is cooked, add tomato liquid to pan. Spoon the tomato cheese mixture over the chicken breasts. Cover and reduce to simmer.

7. Drain pasta and return to the hot pan. Drizzle pasta with remaining olive oil and sprinkle with rosemary. Toss to combine.

8. Place pasta and chicken on plate or platter, sprinkle remaining mozzarella cheese over top and garnish with basil and sun-dried tomato if desired.


 
Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...The above picture and recipe came from www.dashrecipes.com


Enjoy !!



Love, 
Kiolbasa Style