Pic coming soon :)
Read ahead as you have to do a few steps at the same time – 2 different tasks marked with ^ and * to be done at same times.
3-4 boneless, skinless chicken breast (halved)
Brine ingredients:
64 oz water
1 tblsp sugar
3 tbslp kosher salt
1 can (14.5 oz) regular stewed tomatoes - unseasoned
10-12 cloves garlic
4 oz extra virgin olive oil
¼ cup sliced onions
½ tsp dried basil
¼ tsp dried oregano
¼ tsp garlic powder
1 can (4 oz) mushrooms, drained (or fresh mushrooms, sliced) – optional
2 oz Mozzarella (cubed) – optional and amount is your preference
Grated parmesan
Fresh chopped basil - optional
Fresh chopped oregano – optional
Fresh chopped scallions - optional
Kosher salt
Fresh ground black pepper
1 tblsp cornstarch
½ cup cold water
8 oz dry linguine or angel hair pasta
^Brine Chicken:
Wash chicken. In a large bowl, fill with water, add 3 tablespoons kosher salt and 1 tablespoon sugar. Place chicken in the water, cover with plastic wrap and let sit 1 hour in frig. If the chicken is still partially frozen, do not refrigerate, just brine on counter. When done, rinse and dry with paper towels.
^Prep ahead
Take the 12 cloves of garlic and put in a small crock that is oven-proof. Pour the olive oil over the garlic and place in oven on 375 degrees for 30 minutes – the garlic will roast and get slightly browned. This creates garlic infused olive oil.
Directons:
* Prepare linguine according to package directions – try using some of the infused oil to boil the linguine but reserve a few tablespoons for the rest of the recipe. Lightly salt and pepper both sides of chicken breasts.
* While the linguine is cooking, pour a few tablespoons of the infused olive oil (without the garlic) in to a large skillet. Heat oil.
* Place chicken and onions in the skillet and cook on both sides until the chicken reads 170 degress on a meat thermometer.
* While chicken is cooking, in a saucepan over medium heat, combine the tomatoes, basil and garlic powder, bring to a boil.
In a separate dish, combine the cornstarch and water and mix well; gradually add to the tomato mixture. Cook and stir for 2 minutes. Lower heat to low and add mushrooms (if using). Simmer for 3-5 minutes.
Drain linguine and place on a serving platter. Drizzle some infused olive oil over the linguine – just a bit, don’t overdo it.
Remove chicken from the pan and include some of the toasted onions if desired. Pour sauce over chicken. Sprinkle mozzarella over top. Add fresh basil and oregano. Sprinkle parmesan on top. Eat up.
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