Sun-dried tomatoes add so much to a dish.
Sure, they’re rather ugly and shriveled sometimes, so they don’t add much in the way of beauty, but they make up for it in flavour.
I’ve mentioned (several times, I think) my love for balsamic vinegar. So why not put them together? And while we’re at it, let’s do fresh mushrooms! They may not be as glorious as the King Trumpet mushrooms, or as crunchy as the enoki mushrooms, but mini bella mushrooms served perfectly in this dish.
6-8 oz whole wheat linguini
1.5 lb boneless, skinless chicken
3 medium roma tomatoes, diced
1 c fresh mini bella mushrooms, sliced
3 Tbsp sun-dried tomatoes in olive oil
1 1/2 Tbsp balsamic vinegar
2 tsp garlic powder (divided)
2 tsp onion powder (divided)
Prepare the pasta as directed until it reaches the desired tenderness. In a skillet over medium heat, cook the chicken. Sprinkle with salt, pepper, half of the garlic powder, and half of the onion powder. When cooked through, remove from the pan. Set aside for a few minutes then cut it into bite-sized pieces. Reduce the heat to medium-low, and add the balsamic vinegar and mushrooms. Just as the mushrooms begin to get softer, add the tomatoes, chicken, and rest of the garlic and onion. When the mushrooms are completely sauteed, and the fresh tomatoes have just begun to shrivel. Serve over pasta and enjoy!