Food for Thought – February 14, 2017

By NANCY ZAMBELL

For The Vista

Although we’ve so far had a very mild winter, I’m still cooking stick-to-your-ribs dishes.

I haven’t made this one for awhile, but it not only fits the ‘hearty’ category, it presents nicely, so is perfect for company, too. Enjoy!

By the way, if you are thinking of selling your home or buying a new one, I’d like to invite you to join us on February 28, 1-2pm, at the Fairfield Glade  Multipurpose Building, for our seminar, “What to Expect when You’re Inspecting”.

Please RSVP, 931-787-1213.

Chicken with Sun-Dried Tomatoes

3 T olive oil

3 skinless, boneless chicken breast halves

1 shallot (or 1 T onion), finely chopped

1 (10.75 ounce) can Cream of Mushroom Soup

3/4 c. water

1/4 c. thinly-sliced sun-dried tomatoes

1 T red wine vinegar

2 T chopped fresh basil leaves

4 c. extra-wide egg noodles (or angel hair pasta), cooked & drained

1/4 c. shredded Pecorino Romano or Parmesan cheese (optional)

1 tsp Thinly-sliced fresh basil leaves (optional)

Heat 2 T olive oil in a 10-inch skillet over medium-high heat.

Add the chicken & cook for 10 minutes or until it’s well browned on both sides. Remove the chicken from the skillet.

Heat the remaining oil in the skillet over medium heat.

Add the shallot & cook & stir for 2 minutes. Stir the soup, water, tomatoes, vinegar & chopped basil in the skillet.

Return the chicken to the skillet & heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through.

Serve the chicken & sauce over the noodles. Sprinkle with the cheese & sliced basil, if desired.