Sweet Basil & Oegano Bruschetta Chicken

Not too terribly long ago McCormick came up with their Gourmet Recipe Mixes.  I’ve been wanting to try the Garlic & White Wine Chicken Scaloppine, but haven’t been able to find it in my local supermarket (most likely I’m hitting it on the wrong day).  What I did purchase and tuck away in my pantry was the mixture for this dinner.  When Saturday presented itself with me scratching my head as to dinner, to my pantry I went, pulled out my seasoning mix, and viola, dinner ready so fast I felt like I had just nodded my head like “I Dream of Jeannie”.  Hardly any dishes were used in the making of this meal.  That is always a bonus.  Let me see if I have this correct:  less time for cooking + less time for cleaning up = more time to sit back with a glass of wine and enjoy the remainder of the evening.  That is a win-win in my book!  Super added bonus, Berto could not get enough of the chicken.  And I do believe you could dip some warm, crusty bread in the olive oil mixture for a wonderful appetizer.  See picture below for one of my favorite wines to serve with!

Ingredients:

1 pkg Sweet Basil & Oregano Bruschetta Chicken
1/3 cup olive oil
2 lbs plum tomatoes (about 10) quartered lengthwise (I used the heirloom I had on had and they held up very well)
1 lb chicken tenders or boneless skinless breasts cut into 1″ strips (I used boneless skinless thighs and cut them into a little larger than bite sized pieces)
8 oz spaghetti or angel hair pasta (I used rigatoni)
1 Tbs balsamic vinegar

Preparation:

Preheat oven to 425.  Mix oil and Seasoning Mix in small bowl until well blended.  Reserve 3 Tbs and set aside.  Place tomatoes in single layer on one side of large, shallow, foil-lined baking pan.  Place chicken on other side of pan.  Brush tomatoes and then chicken generously with remaining olive oil mixture.

Bake 30 minutes until chicken is cooked through and tomatoes are tender.  Cook pasta according to package directions.  Drain well.

Spoon tomatoes into a large bowl and coarsely chop (I chopped them right on the baking pan, yes, defeating the purpose of foil lining it, but that’s kind of what a dishwasher is for . . . ).  To large bowl add tomatoes, pasta, chicken, pan juices, reserved oil mixture, and vinegar; toss to coat. 

Serves 8

Total time: 40 minutes

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*Courtesy McCormick Gourmet

 



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