Chicken and Fresh Green Beans Pomodoro over Linguine

Amazing how wonderful fresh vegetables are. Summer is the time to experience the best of all of them. Right now I had the pleasure to get some fresh picked green beans at the local vegetables stand. There everywhere in Florida along side the roads. So I bought a pound and thought fresh beans, tomatoes garlic and chicken.. the dish was still light and perfect on these hot days. Not to filling or heavy.

Here's the recipe~

4 boneless chicken breasts sliced in half lengthwise

1 pound of fresh green beans cleaned and snipped boiled in salt water on low for an hour

3 cloves minced garlic

6 plum tomatoes sliced in halves

1 1lb can of whole tomatoes pulsed through blender till smooth

2 cups of water

1/2 cup white wine

1 fresh bay leaf

1/2 teaspoon oregano, dried basil, garlic powder, salt, pepper, cayenne pepper, thyme

1/2 cup sliced carrots (they add sweetness to the sauce)

olive oil for sauteing

1 lb of linguine cooked in salt water, to your desired doneness. Toss with 1/2 cup olive oil, 1/4 cup of reserved water from cooking linguine in, 2 tablespoon chopped parsley, 1/4 cup of grating cheese and 14 teaspoon black pepper. Set aside, keeping warm.

In a 5 quart saucepan, add olive oil and garlic. Saute chicken in oil for around 4 to 8 minutes turning twice on each side with garlic cloves. Add cooked beans, carrots, spices, wine, all tomatoes. Simmer for around 1/2 hour till vegetables and chicken is cooked through. To serve place linguine on a plate top with chicken and spoon sauce of the top. Add more grating cheese and serve.

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