4 skinless boneless chicken breast rinsed with cool water
* Cut as to butterfly but cut all the way through and cut into thin slices
4 oz. onions petite diced
1 Tablespoon minced garlic
1 chicken Bullion (any brand)
1 15 oz. can tomato sauce
3 med Roma tomato petite diced
1 small can tomato paste
1 oz. fresh minced cilantro (optional)
1 Teaspoon dried Basil
¼ Teaspoon dried Thyme
2 Tablespoon Olive Oil
1 12 oz. package Linguini or favorite pasta (may also be served over rice)
Heat oil in sauce pot. Sauté chicken until it starts turning white add onion, garlic and cilantro. Don’t let garlic or onions burn. When garlic and onion are fragrant add diced tomatoes. Cook until tomatoes start to break down a little just a few minutes. Add Bullion, tomato sauce and paste, Basil, Thyme and Rosemary and stir. Bring to a boil then reduce heat to a simmer approximately 30 mins stirring occasionally.
Cook Pasta as instructed on package.
Garnish w minced cilantro.
Chef Diana Cuesta
Owner Love On A Plate