Thursday, July 23, 2015

Chicken Linguine in Rosé Sauce


In the last year, I've really been enjoying making my own sauce at dinner time.


Tomato sauce, bechamel sauce, teriyaki, curry, thai, sweet chilli, honey-garlic-balsamic. I find it cheaper, less salty and more delicious to make these from ingredients in my fridge, rather than buying a jar or can.

The other day, I was craving a creamy, tomato sauce, so I decided to whip up some Rosé Sauce with chicken, basil and shallots to serve over fresh linguine! 


Chicken Linguine in Rosé Sauce (serves 4-6)

Ingredients:

  • 2 cloves garlic, diced
  • 1/2 large onion, diced
  • 1 tbsp olive oil
  • 1/8+1/4 cup red wine
  • 6 medium tomatoes, diced
  • 2 tbsp tomato paste
  • salt and pepper to taste
  • handful of shallots, peeled
  • 1 cup light cream (or whole milk)
  • 2 chicken breasts, sliced thin and cooked
  • handful of basil, sliced
  • fresh Parmesan cheese
and of course:
  • Cooked linguine (for 4-6!)

Directions:

1) in a large sauce pot, add a dash of olive oil over medium-high heat, followed by your garlic and onion. stir and cook until vegetables begin to brown. Reduce your heat to medium and add 1/8 cup of red wine and let simmer, about 2-3 minutes.

2) Add your diced tomatoes and tomato paste to the sauce pot, mixing well. Crack a bit of salt and pepper into the sauce pot, then cover and let cook, stirring occasionally. Depending on your stove top, you may want to lower heat to a medium-low to keep your tomatoes from burning. The tomatoes will continue to simmer on the stove for approx 20 minutes, breaking down into a thick sauce. Stir occasionally.




3) While your sauce breaks down, peel your shallots. In a small frying pan, cook in dash of olive oil over medium-high heat for 2 minutes, then reduce heat to medium and add 1/4 cup of red wine. Let shallots cook in the wine, turning occasionally, until they are soft all the way through. Remove using a slotted spoon, and add to your sauce pot.





4) In the same frying pan, put your chicken on to cook in the remaining oil/wine. When fully cooked, add to your sauce pot.

5) When tomatoes are broken down to your liking, add 1 cup of light cream (or whole milk) to the sauce and stir well, giving it a lighter colour and creamy consistency. Then, add your basil to the sauce and stir it in.




That's it! Serve over linguine and garnish with fresh Parmesan cheese!



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