Tomato Recipes (Continued)

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Sun-Dried Tomato Pesto

 

 1 1/2 cups (2.25 oz.)  Fresh Basil Leaves
 1/2 cup  Great Lakes Sun-Dried Tomatoes
 1 cup  Great Lakes Pine Nuts
 4  Garlic Cloves
 1 cup  Olive Oil
 1 cup  Freshly Grated Parmesan Cheese
 1/8 teaspoons  Pepper

 

 

 

 

 

 

 

 

 

Blend basil, tomato, pinenuts, garlic, and pepper in a food processor. Pour in olive oil. Blend in cheese.

 

Emi's Pasta with Chicken and Sun-Dried Tomatoes

 

 4  Boneless, skinless chicken breasts
 1/4 cup  Flour
 3 Tablespoons  Extra Virgin Olive Oil
 1/4 cup (2 oz.)  Great Lakes Pine Nuts
 4 cloves  Garlic, thinly sliced
 1  Small Onion, diced
 1 cups  Great Lakes Sun-Dried Tomatoes, sliced
 2 teaspoons  Capers
 3 Tablespoons  Black or Greek Olives, chopped
 4  Marinated Artichoke Hearts, diced
 2 Tablespoons  Parsley, chopped
 1/4 teaspoons  Oregano
 1/4 teaspoons  Basil
 to taste  Freshly Ground Pepper
 2 cups  Chicken Broth
 1 lb  Linguini, prepared as directed on package
 to taste  Parmesan Cheese, grated

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Roast pinenuts at 400 degrees for 8-10 minutes. Shake the pan a few times to prevent burning. Dredge chicken in flour. Heat olive oil in a skillet and add
the dredged chicken. Cook each side until golden brown. Set chicken aside and keep warm. Sauté garlic and onions until tender. Stir sun-dried tomatoes,
capers, olives, artichokes, parsley, and pine nuts into skillet. Add oregano, basil and ground pepper. Pour in chicken broth and bring to a slow boil, 
stirring occasionally. Add chicken breasts and continue to cook for 30 more seconds. Serve over linguini and sprinkle with Parmesan cheese. Yield: 4 servings.

 

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