Jun 29

Tomato Basil Chicken Pasta

20110628-014904.jpgThis recipe is delicious. Just ask my dad. I served him this on his last visit. This time around I added pasta and a creamier sauce.

You can make it difficult or you can use my “Sandra Lee Semi-Home Made” version.

McCormick’s Grill Mates makes some great rubs and marinades. Get 2 packets of the Tomato Basil powder. Use one as directed for the marinade of the chicken. The other packet we’ll use for some sauce.

The marinade is pretty simple.
1 packet
2 tbsp of vinegar (I like white balsamic. It gives an interesting flavor)
1/4 olive/canola oil
1/4 water

Mix and pour over your chicken. Wait 30 minutes before grilling.
Oil the grates of your grill and heat the temp to 400+. I have a super hot spot on my grill that will do 500 degrees to sear the meat. I recommend this. I sear for 3 minutes per side adding grill marks by turning 90 degrees half way through each side. Then I remove the high heat and let the meat cook indirectly for the remainder of the time.

Note: chicken should be cooked to an internal temperature of at least 180 degrees to be fully cooked.

To make the sauce, we’re gonna throw the directions away. Pour the packet of seasoning into a hot pot. Next ease a can of tomato sauce in. It will make a lot of noise. Have a cup of milk standing by to pour in as soon as you empty the can of tomato sauce. Pour it in and stir together. When the ingredients have “calmed down” add in sour cream until the sauce thickens to your liking.

I know using a packet feels like cheating, but this is a great time saver and there is no sacrifice in taste.

After removing your meat and letting it rest, you are ready to plate. Noodles down first, a little sauce, cut chicken next and finish off with sauce and garnish with fresh basil.

Try this one and let me know what you think.

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