Rotini with Chicken
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"Chicken tenders are pan-fried then simmered in a tangy tomato sauce before being served over rotini or bowtie pasta."
Original recipe yield: 4 servings.
- Ready In:
- 20 Minutes
- Servings:
- 4
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INGREDIENTS:
- 12 ounces uncooked rotini or bowtie pasta
- 3 teaspoons olive oil
- 1 pound chicken tenders
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 cup Nakano® Seasoned Rice Vinegar - Roasted Garlic
- 1 teaspoon dried basil
- 1 (14 ounce) can stewed tomatoes
- grated Parmesan cheese (optional)
- 1 pinch fresh-ground black pepper
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DIRECTIONS:
- In an 8-quart pot, cook rotini according to package directions. Drain and rinse with hot water; keep warm.
- Heat olive oil in the same pot used for pasta. Add chicken, onion, garlic and salt. Saute over high heat 4 minutes, stirring frequently.
- Add Nakano® Seasoned Rice Vinegar -- Roasted Garlic and basil. Continue to cook on high 2-3 minutes or until most of the vinegar has evaporated.
- Stir in stewed tomatoes; heat through. Chicken should be very juicy. Serve over rotini.
- If desired, sprinkle with grated Parmesan cheese and fresh-ground black pepper.
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