Prime Creamy Parmesan Chicken Tenderloins with Basil Oven Roasted Vegetables
|1||Box Maple Leaf Prime® Roasted Garlic and Herb Chicken Tenderloins with Italian Finishing Sauce|
|45 ml||Olive oil|
|10 ml||Dried Italian seasoning|
|2||Cloves garlic, minced|
|1||Small onion, diced|
|15 ml||Balsamic vinegar|
|4||Ripe plum tomatoes, halved|
|250 g||Dry spaghettini|
|125 ml||Shaved Parmesan cheese|
|Salt and pepper to taste|
PREHEAT oven to 350°F (180°C).
COMBINE olive oil, Italian seasoning, garlic, onion, balsamic vinegar and salt and pepper to taste in a large bowl.
PLACE tomatoes on one side of baking sheet; brush lightly with olive oil mixture. Set remaining oil mixture aside. Add chicken to baking sheet and bake for 20 minutes, turning once, until chicken reaches an internal temperature of 165°F (74°C).
BRING a large pot of water to boil 10 minutes before chicken is done. Cook spaghettini according to package directions; drain and toss with remaining olive oil mixture.
PLACE Italian Finishing Sauce packet under running hot water for 5 minutes. Toss chicken in sauce. Serve spaghettini topped with chicken, and tomatoes, Parmesan cheese and arugala.
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