Chicken with Linguine and Tomato-Basil Sauce
 
  • 1 14 1/2 oz can diced tomatoes
  • 2 tsp minced garlic
  • 3 tblsp minced fresh basil
  • 1/2 tsp pepper
  • salt
  • flour
  • 12 oz boneless chicken breast, cut into 3-inch-long by 1-inch-wide strips
  • 1 tblsp oil
  • linguine
  • While water is coming to boil for the linguine, stir together the tomatoes with juice, garlic, pepper and salt in a medium bowl; set aside.
  • Salt and pepper the chicken, and lightly press both sides of each chicken strip into the flour. Shake off excess.
  • Heat oil in a large nonstick saute pan over medium-high heat. Arrange the chicken strips in a single layer; cook for about 2 minutes on each side or until they are lightly browned but not cooked through.
  • Reduce the heat to medium; pour the sauce over the chicken. Cover and cook for about 8 minutes or until the chicken is thoroughly done. Add the fresh basil during the last minute or two.
  • Serve over linguine.
Source: Paulette Mitchell, The 15-minute Gourmet: Chicken
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