Members of the Culinary Content Network were asked to try home recipes from Plated. Plated is a prepared meal concept for busy professionals or for the beginner chef. These arrive as perfectly apportioned meals with directions on how to assemble and cook. The recipes are developed and shared by every day cooks so no one should feel intimidated that the meals are hard to prepare.
- 2 Chicken breasts
- 2 tbsp canola oil, divided
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1/4 cup sun-dried tomatoes
- 1 lb plum tomatoes
- 1/4 cup red wine
- 1 can crushed tomatoes
- 6 oz rigatoni
- 1/4 cup Parmesan cheese
Heat oil in large skillet over medium heat. Add chicken and brown on both sides – about 3 minutes per side and set aside. Add the second tbsp of oil to the skillet. When oil is hot, add the onion and sauté until soft, about 5 minutes. Add the garlic, sun-dried tomato and cook until fragrant, 1 minute.
Add the red wine and reduce by half. Next, add all the tomatoes to skillet and bring to a boil.
Add sauce, salt and pepper to taste.
Return the chicken to the pan and simmer for at least 10 minutes.
Separately, cook the pasta in a pot of boiling water seasoned with a pinch of salt. Will take from 7 – 9 minutes. Drain and add to the skillet with the chicken and sauce. Taste and add salt and pepper, if needed. Plate and top with the Parmesan. Enjoy!