Linguine with Chicken and Sun-Dried Tomato Dressing
1/2 c. plus 1 tbsp olive oil
3 tbsp balsamic vinegar
1 large garlic clove, minced
1/2 tsp sugar
1 c. chopped red onion
1/2 c. chopped, drained, oil-packed sun-dried tomatoes
3/4 c. sliced fresh basil
4 skinless, boneless, chicken breast halves
1/2 c. canned low-salt chicken broth
1 9-oz. pkg. fresh linguine, freshly cooked
Whisk 1/2 cup oil, vinegar, garlic and sugar in medium bowl to blend.
Whisk in onion, tomatoes and 1/4 cup basil. Season dressing with salt
and pepper.
Heat remaining 1 tablespoon oil in heavy large skillet over
medium-high heat. Sprinkle chicken on all sides with salt and pepper.
Add chicken to skillet. Saute until brown, about 3 minutes per side.
Add broth, 1/2 cup dressing and 1/4 cup basil and bring to boil.
Reduce heat to medium-low. Simmer uncovered until chicken is cooked
through, about 3 minutes. Remove skillet from heat. Transfer chicken
to work surface and slice thinly.
Divide pasta among four plates. Top each with one sliced chicken
breast half. Spoon pan juices over. Garnish with remaining 1/4 cup
basil. Serve, passing remaining dressing separately.
Makes 4 servings.
Sherri
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