Cooking Instructions
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Step 1
Combine
Plum Tomatoes (5)
,
Onion (1)
,
Fresh Basil (7 g)
,
Garlic (4 cloves)
,
Balsamic Vinegar (15 mL)
,
Olive Oil (15 mL)
, and
Salt (1 pinch)
in a food processor and pulse them together a bunch of times. It should still have a lot of texture and not be pureed. Set the mixture aside.
Step 2
Bring a pot of water to a boil. Salt the boiling water for the pasta generously and cook the
Linguine (455 g)
in it for 8-10 minutes, until tender.
Step 3
Heat the
Olive Oil (1 dash)
and
Balsamic Vinegar (1 dash)
in a large skillet with deep sides, then brown the
Chicken Tenders (905 g)
in it until cooked through, 5-7 minutes.
Step 4
When the chicken is cooked, pour in the bruschetta mixture and let it all cook together for 10 minutes or so, stirring occasionally.
Step 5
Drain the pasta and toss it with the chicken and sauce. Stir in the
Grated Parmesan Cheese (25 g)
and
Butter (15 g)
to give it a nice finish.
Step 6
Scoop into pretty bowls and garnish with
Fresh Basil (to taste)
and
Grated Parmesan Cheese (to taste)
. Serve immediately and enjoy!
