CREAMY TOMATO & CHICKEN PASTA Sundried Tomato Oil
3 pounds fresh tomatoes, chopped
8 ounces cream cheese, cubed
¼ cup fresh basil, chopped
1 pound chicken tenders
½ cup Sundried Tomato Oil, divided
1 pound linguine
½ cup pine nuts, toasted
Salt & pepper to taste
1. Marinate chicken tenders with ¼ cup Sun Dried Tomato Oil in a re-closeable plastic bag.
2. Combine first 3 ingredients with ¼ cup of Sundried Tomato Oil. Refrigerate 2 hours.
3. Sauté chicken tenders until thoroughly cooked, cut into bite size pieces.
Cook linguine according to package directions; drain. Place in a large bowl. Add chicken tenders, tomato mixture, pine nuts and salt & pepper to taste; mix lightly and serve.