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1 28-oz. can whole tomatoes, drained and diced, juice reserved
1 large tomato, peeled
and diced
1/2 bunch cilantro,
finely chopped
1/2 small bunch fresh
basil, finely chopped
1/2 bunch fresh flat
Italian parsley, finely chopped
1/4 cup pitted black
olives, diced
1 1/2 teaspoons cumin seeds
1/4 teaspoon salt (or
more, to taste)
1/4 teaspoon pepper (or
more, to taste)
Chicken
1 tablespoon olive oil
1 tablespoon butter
2 skinless, boneless
chicken breasts
equal portions of seasoned salt,
garlic salt and pepper to taste
Pasta
8 oz. linguine (about
3/4 of a 1-lb. package)
freshly grated Parmesan cheese
(for garnish)
Directions
Salsa
In a large skillet, heat
olive oil. Add onions and chilies and sauté just
until tender-crisp (about 3 minutes). Add garlic and
sauté for 1 more minute. Transfer
onions, chili and garlic mixture to a large mixing bowl.
Stir in tomatoes, reserved tomato juice and salt and
pepper. Set aside.
Combine chopped cilantro,
basil and parsley along with olives and cumin in a mixing
bowl, then add to onion and chili mixture. Gently
stir to combine. Set aside.
Linguine
Prepare linguine
according to package directions, then drain. While
linguine is cooking, prepare chicken (directions
follow).
Chicken
Slice thickest portions
of chicken breasts into 2 thinner pieces to allow to
cook faster and more evenly with other thinner
portions. Season chicken
with seasoned salt, garlic salt and pepper. Heat
olive oil and butter in a large skillet, then cook
chicken over medium-high heat until lightly browned on both sides and cooked
through (about 5-7 minutes per side).
After chicken is cooked,
cut into 1/4-inch-thick bite size pieces. Arrange linguine on a
serving platter, then place chicken pieces on top of linguine.
Pour salsa over chicken and sprinkle with Parmesan
cheese. (Alternatively, you can arrange on
individual serving plates.)
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