Today on KKTV, The Cliff House at Pikes Peak Executive Chef, Justin Boudouin and I whip up a fabulous, but easy chicken dish with a Roma tomato sauce. I wish you could smell it!
Chef uses airline chicken, which you probably won’t find at the grocery store but regular chicken breasts are just fine. Have your chicken grilled (or baked) before you start the sauce, because the sauce doesn’t take long to cook. This recipe calls for fresh fettuccine but that can cost twice as much as dry pasta so feel free to use the dry (of course if you make it yourself, you’ll really save some money.) I’m all about keeping to a budget and you can use regular canned black olives but there is a huge difference in flavor if you use Kalamata olives instead. For the price difference, I’d go with the Kalamata. Pepper vodka may not be something you have on hand and if you won’t use it except for this dish, I’d go ahead and use regular vodka and add your own fresh ground black pepper. You’ll want to add more than you normally would but taste as you add it so you don’t go overboard.
This is so flavorful, full of healthy ingredients, and as I was eating it, I could imagine eating something very similar if I were in Tuscan. This is so easy to make, which makes it perfect for a weeknight meal but it would also make a great meal for when company comes over. Your family or guests will think you spent a lot more time on this than you do. This sauce would work well with salmon or shrimp too.
Add a glass of wine, some hearty bread, and you have a fabulous, delicious, flavorful meal…restaurant worthy that you can make at home and save a ton of money.
http://www.kktv.com/cliffhousekitchen/recipes/Grilled_Chicken_with_Roma_Tomato-240363541.html