Margherita madness

One of my favorite pizzas is the Margherita — a yummy combo of tomato, basil and fresh mozzarella. Simple. Classic. Unbelievably good.

So I’m compelled to share one more recipe from Gold’n Plump’s recent campaign to promote its new line of seasoned boneless skinless chicken breast fillets. It also makes brilliant use of the tiny tomatoes that can be found in area farmers markets.

Margherita Rotini with Tomato Basil Chicken

Bring a large pot of salted water to  a boil. Add ½ of a 16-ounce package rotini pasta and cook according to package directions. Drain well and return to pot to keep warm.

Meanwhile, cook one 24-ounce package tomato basil flavor seasoned breast billets on stovetop in a medium nonstick skillet according to package directions. Cool slightly, then cut into thin slices and set aside.

In the same skillet, heat ¼ cup extra virgin olive oil over medium-low heat. Add 2 tablespoons minced garlic; cook for 1 minute, stirring constantly, until tender.

To pasta, add 3 cups halved grape or cherry tomatoes, 2 cups (8 ounces) diced fresh mozzarella, garlic oil and ½ cup thinly sliced fresh basil. Stir until well blended.

To serve, spoon 1/4th of pasta mixture into each of four individual shallow pasta bowls. Top with 1 sliced chicken breast and 1 tablespoon Parmesan cheese.

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