Spaghetti with Pan Fried Chicken and Cherry Tomato Puree
This pasta dish was created out of the very last tomatoes of the season that I picked this week. There was such random assortment of tomatoes, a few yellow teardrops here, some tiny sweet millions there, and a few huge brandywine’s. Random yes, but very sweet because it so late in the season.
So, to me it became clear that I would just do some kind of pureed sauce to bring all of the tomato flavors together. I also happened to have chicken in the refrigerator! So we are kicking pasta month off with leftovers. Maybe not so glamorous, but still really good- I promise!!
Spaghetti with Pan Fried Chicken and Cherry Tomato Puree, serves 4
(the pictures are only with three chicken breasts, because Coco and Pia are still sharing ☺)
1lb of Spaghetti
5 Tbs olive oil
1 medium onion, medium dice
4 cups assorted tomatoes
4 medium sized skinless boneless chicken breasts
Parmesan, grated for garnish
Flat leaf parsley for garnish
In a large sauté pan heat 2tbs of olive oil and add the onion.
Sprinkle with a little kosher salt and let sweat for a few minutes until the onions are tender. Add the tomatoes.
Cook the tomatoes and onions until very soft and the tomatoes have burst from their skins- about 15 minutes.
Empty the onions and tomatoes into the blender, scraping the pan clean with a spatula. Puree on high, until the vegetables are very smooth. Set aside.
In the same pan, over medium heat add 3 Tbs of oil. Add the chicken breasts to the pan and sprinkle them with salt. Cook the chicken until they are lightly browned on the outside and most of the way cooked through, about 4 minutes on each side.
Add the tomato puree to the pan.
Cook the chicken in the sauce another 5 minutes with a cover on the pan.
Meanwhile cook the spaghetti in salted water until just al dente.
Add the pasta to the sauce and the chicken, tossing the pasta to coat it with sauce,
Serve the fettuccini with sauce and a chicken breast. Top with shredded Parmesan and a sprig of fresh parsley.