(Original Post Date: July 26, 2010)
Now that summer is finally here, I can finally find the perfect tomatoes… home-grown, vine-ripened orbs of perfect sweetness. No zombie tomatoes here! What a difference in taste it makes to have real tomatoes to add to recipes. (I have to hold myself back from eating these whole tomatoes as a snack, lightly sprinkled with sea salt and cracked pepper, with just a drizzle of olive oil…)
Now a certain husband of mine will not eat raw tomatoes. He hates them. I cannot get him to even try my wonderful sweet tomatoes. I am convinced it was the lack of home-grown summer tomatoes in his childhood that caused this horrible character flaw. He will, however, eat cooked tomatoes, so this pasta I created is the perfect compromise.
Farfalle with Tomatoes & Marsala Cream Sauce:
- 2 c. uncooked farfalle (bow tie pasta)
- 3- 4 chicken tenderloins
- 4-5 small tomatoes
- 1 clove garlic, sliced
- 1 c. Marsala wine
- 1/2 c. half and half
- 1/4 c. water
- 2 T. butter
- 1 T. flour
- 1/4 c. grated Parmesan
- 1 tsp. dried basil or 1 T. chopped fresh basil
- 1 T. canola oil
- salt, pepper to taste
1. Dice the tomatoes, set aside.
2. Cut the chicken into bite sized pieces, discarding any cartilage or tendons. Meanwhile, boil several quarts of water, and cook the farfalle according to package directions, approximately 10 minutes. Drain, and set aside.
3. Heat the oil in a cast iron skillet, and saute the chicken on medium high heat. Season to taste with salt and pepper. When done, set aside.
4. Add the tomatoes and butter to the pan, and cook for 5 minutes on medium high until the tomatoes are soft. Season with salt and pepper.
5. Add the flour to the pan and stir into the tomatoes. Turn off the heat and add the Marsala wine, half and half, and water.
6. Add the sliced garlic clove, then stir and simmer for 5 minutes. Add the chicken and pasta back into the pan and stir. Turn off the heat and add the basil and parmesan.
This recipe makes two large dinner sized portions, or 4 small side dish portions.