Chicken and Tomato Scampi

Adapted from The Pioneer Woman

The big question for tonight was can you substitute red wine for white wine when cooking? This recipe called for white wine, but we had read on another recipe that you could use either white or red wine. We did a little bit of Googling and decided to try the red wine since we were making a tomato based sauce. The meal turned out absolutely delicious- definitely one of our favorites! Any comments or suggestions on cooking with wine?

Ingredients:

• 3 tbsp. olive oil
• 1/2 onion, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz.) diced tomatoes with juice
• 1/3 cup red wine
• 2 chicken breasts
• 4 oz. linguine
• salt and pepper to season
• grated parmesan cheese to sprinkle

Directions:

Heat 2 tbsp. of olive oil in skillet over medium-low heat. Add onion and cook for 5 minutes, stirring occasionally. Then add garlic and cook for another minute. Pour in tomatoes and let cook for another 2 minutes. Then add wine and let sauce simmer on low heat for 15 minutes, stirring occasionally.

While sauce is cooking, cook pasta according to package directions. You can also start cooking the chicken. First season the chicken with salt and pepper and heat 1 tbsp. of olive oil in a skillet. Cook chicken in the skillet until golden brown on both sides.

When everything is cooked, put pasta on a plate. Then add 3/4 of the sauce over the pasta followed by the chicken on top. Then spoon the remaining sauce over the chicken and sprinkle with parmesan.

Yield: 2 servings