GUEST RECIPE FEATURE

Submitted by: TERESA & “ROMIE” PEREZ

Beautiful FOWL RIVER, ALABAMA USA

Red Wine/ Raspberry MARINATED CHICKEN w/ LINGINE PASTA

Table of Contents: CHICKEN and/or PASTA

 

4 boneless, skinless chicken breasts, partially frozen

1 bottle red wine / raspberry salad dressing

Italian Seasoning

4 cloves garlic, minced then crushed

Lemon juice

Salt

Freshly ground black pepper

Linguine

Optional - Flat-leaf Italian parsley sprigs for garnish

 

Optional:  To make the recipe as a full meal, choose from any or all of these ingredients.  For the photo, I used 2 Roma tomatoes, 6 green onions, 1 zucchini, ¼ green pepper, & ½ sweet red pepper.

 

Tomatoes

Onions

Green onions

Zucchini

Broccoli

Green peppers

Red peppers

 

The choices and amounts are yours to make.

 

 

Slice the partially frozen chicken breasts into 4 long slices each.

In a large, glass bowl pour in ½ of the bottle of salad dressing into the bowl; then add the remaining ingredients, except the optional veggies, and stir to blend.

 

Add the chicken strips to the marinade and coat completely.  Cover bowl and refrigerate for 4 hours or as long as overnight.

 

When ready to cook, the chicken strips can either be grilled outside or pan grilled beginning in a hot skillet to brown on all sides.  Then lower the heat to low or simmer, cover the skillet, and cook slowly until tender.  Taste for salt and add, if needed.

 

To make as a full meal:

Thinly slice any combination of vegetables that you enjoy.   Simmer the vegetables in a small amount of extra virgin olive oil or butter until just tender.  Salt and pepper to taste.   Add the cooked vegetables to the linguine and toss before adding the chicken strips.

 

Just before serving, cook the linguine by the package directions until just tender or “al dente”.  Drain immediately.   Do not overcook; you can buy wallpaper glue!

 

To serve, place the chicken strips on the hot linguine.  Garnish with parsley sprigs.

 

This outstanding recipe was given to me by a great couple of food-lovers that live on beautiful, meandering Fowl River just a few miles south of Mobile, Alabama where the river flows into Mobile Bay.  It is a perfect recipe for a quick-to-make dinner.  Just marinate the chicken overnight, and then cook it the next night.

My special thanks go to Teresa and “Romie” for the recipe and for all of their support, encouragement, and funny, crazy recipe comments on my blog.  Helps keep me going, just to know you are “out there” somewhere in cyberland!

Share

Join Us

Never Miss a Recipe

Kitchen Essentials


Similar Recipes

My Books

THE MAGNOLIA COLLECTION COOKBOOK

Click on book to buy!

weaves a tapestry of recipes for gracious entertaining.  Original dishes intertwine with bits of art, “old master” recipes, the bare no-time-to-cook essentials, and selected cuisine from other regions – all lightly spiced with the distinct flavors of the South.

DINING on the VICTORIAN VERANDAH COOKBOOK

Click on book to buy!

presents an intriguing blend of the author’s original recipes with those of the famous Priester’s Pecan Company – offering an around-the-world sampling of superb cuisine.