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Ingredients
- 1 -1 /5 pounds of chicken tenders, divided; Reserve four whole tenders, cube remaining into 1-1/2" cubes.
- 12 ounces of simply dressed champagne dressing, divided
- 12 ounces of evaporated milk
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 3/4 cup of sun-dried tomatoes
- 1.5 cup cherry tomatoes, divided; 1/2 amount sliced in half
- 1/4 cup above water
- 1/2 cup of vegetable broth
- 4 tablespoons of canola oil
- 2 tablespoons of chives, chopped; 4 stems of chives, julienne
- salt and pepper to taste
Preparation
Step 1
In large bowl, add rinsed chicken. Season with salt and pepper. Add half jar of Marzetti Champagne dressing. Chill for an hour. In large dutch oven, melt butter. Add onions, garlic and chives. Cook until onions are translucent. Whisk in evaporated milk. Bring to boil. Reduce heat to low. Stir in remaining half of the dressing and sun-dried tomatoes and chives. Cook on low-medium for 15 minutes, stirring occasionally. In separate large saucepan, heat canola oil and brown all chicken. Cook for 7-8 minutes. Remove 4 whole tenders and set aside. Add in dressing marinade and cook on low for an additional 20 minutes until chicken is fully cooked. Add whole cherry tomatoes.
Cook pasta while chicken is cooking.
To serve, add sauce to pasta. For individual servings, top with one tender, add sliced cherry tomatoes, and garnish with additional chives.