Ingredients
1 h 25 m4 servings823 cals
RO*TEL Tomatoes and Green Chilies
A zesty blend of vine-ripened tomatoes and diced green chilies
Learn More
ADVERTISEMENT
A zesty blend of vine-ripened tomatoes and diced green chilies
Learn More
ADVERTISEMENT
May we suggest
Fresh Turkeys, Sides & Holiday Meals
Reserve Now. Pick Up In Store
ADVERTISEMENT
Directions
Print- Prep
- Cook
- Ready In
- Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
- Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
- To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.
You might also like
Share
Reviews
4252 Ratings
Most helpful positive review
1/25/2007
Wow, wow, wow! This is one superb dish! I used sliced black olives instead of chopped and also seasoned the chicken breasts with some seasoning salt and black pepper. Used bottled lemon juice as...
Most helpful critical review
2/11/2011
I really like how the chicken tastes - being soaked in lemon juice before being cooked. Makes me want to do this to all the chicken I make! But the raisin-tomato sauce is just alright. Kind of t...
Most helpful
Most positive
Least positive
Newest
1/25/2007
Wow, wow, wow! This is one superb dish! I used sliced black olives instead of chopped and also seasoned the chicken breasts with some seasoning salt and black pepper. Used bottled lemon juice as...
10/31/2006
I was really impressed with the flavor of this recipe. I only made two changes (due to a lack of ingredients on hand): I left out the olives (don't like them anyway) and substituted chopped ca...
1/4/2008
This has great flavor. I would double the sauce next time. I call this a dry pasta vs. a saucy pasta. I would also decrease the pasta. My changes were-decrease raisins to 1/2 cup, do not drain t...
6/29/2007
This was really,really good! The only thing I would have changed is to use chicken cut into thin filets or strips instead of the breast half - took too long and not as tender. I also added ab...
8/1/2007
I've made this twice now and I LOVE IT. I pretty much followed the recipe except I did without the pepper and olives. As the other reviewers said, the sauce is a little dry to DON'T drain it. Ma...
6/14/2007
This was AMAZING! Wish I could give it 10 stars! This dish is exploding with flavor! Wonderful sweet/hot taste. Only thing I did different is marinate (in italian dressing) and grill the chicken...
9/29/2006
Great recipe, not to hard and very professional. It tasted restaurant quality. Next time I will use six breasts and bump up the sauce a little bit with the same amount of pasta, making it six ...
3/4/2008
I was so skeptical before I started this recipe, that I'm still surprised that I made it! It was really good. I didn't make any significant changes except for switching chicken tenders for chick...
9/19/2007
I liked it, my husband did not- he said raisins belong in desserts. I thought the sweet/spicy was a nice balance, though I would have appreciated more lemon in the chicken. I think next time I w...
No comments:
Post a Comment