Warm Cherry Tomato Relish

This is a super simple recipe to dress up any piece of chicken, pork or fish... I serve this with when I cook plain old chicken in the skillet and it makes it look fancy ; )

INGREDIENTS:

1 tsp grated lemon zest
2 garlic cloves, minced
1/2 tsp minced fresh rosemary
1 pint cherry tomatoes, halved
1/4 C pitted Kalamata olives, chopped coarse
2 T EVOO
   salt and ground black pepper

DIRECTIONS:

1.  After removing cooked protein from skillet, add lemon zest, garlic and rosemary to oil left in skillet, return to medium-high heat and cook until fragrant (30 seconds)

2.  Add tomatoes and olives and cook, scraping up any browned bits, until tomatoes are hot and lightly wilted, about 4 minutes

3.  Stir in any accumulated meat juices and olive oil.  Season with salt and pepper to taste.

Penne with Chicken, Broccoli, and Sun-Dried Tomatoes

INGREDIENTS:

1 lb boneless, skinless chicken breast cut into thin strips
salt and pepper
4 T unsalted butter
1 onion, minced
6 cloves garlic, minced
1/4 tsp red pepper flakes
2 tsp fresh minced thyme
1/2 C dry white wine
1 1/2 C low sodium chicken broth
2 tsp cornstarch dissolved in 1 T water
4 C broccoli florets (12 oz)
1/2 lb penne (2 1/2 C)
1 C oil packed sun dried tomatoes, rinsed and sliced thin
1 C grated asiago cheese, plus extra for serving

DIRECTIONS:

1.  In a large pot, bring 4 quarts of water to a boil.

2.  Season chicken with salt and pepper.  Melt 1 T butter in 12-inch skillet over high heat until just beginning to brown.  Add chicken, single later and cook without stirring for 1 minute.  Stir chicken and continue to cook until most, but not all of the pink color has disappeared and the chicken is lightly browned around the edges (about 2 mins).  Transfer chicken to clean bowl and set aside.

3.  Add 1 more tablespoon of butter to skillet and melt over med-high heat.  Add onion and 1/4 tsp salt and cook until softened, about 5 minutes.  Stir in garlic, red pepper flakes, and thyme and cook until fragrant.  Stir in wine and cook until nearly evaporated, about 2 minutes.  Stir in the broth and dissolved cornstarch mixture and simmer until slightly thickened, about 2 mins.  Remove skillet from heat, cover and set aside.

4.  Add broccoli and 1 tsp salt to boiling water and cook until broccoli is tender but still crisp in center, about 2 mins.  Using slotted spoon, transfer broccoli to large paper towel lined plate and set aside.

5.  Return water to boil, stir in penne and cook until al dente.  Reserve 1/2 C cooking water, drain the pasta, return to pot.

6.  Stir remaining 2 T butter, sun dried tomatoes, 1 C Asiago and chicken with any accumulated juices into sauce in skillet.  Return sauce to simmer and cook until chicken is cooked through, about 1 minute.  Stir sauce mixture and broccoli into penne.  Season with salt and pepper, adding reserved pasta cooking water as needed to loosen sauce. 

Serve immediately, passing extra asiago at table