Recipe blogging

Last night's offering to the bottomless maws of my household was chicken tenderloins in a olive oil/butter pesto sauce served over linguini. I decided I've got to write some of these down...I rarely cook from a recipe and get constant complaints from my family that I never make the same stuff twice. I sort of go with "Zen and the Art of Cooking."

Be the pasta...

The recipe (all measurements approximate) :

1/2 cup extra virgin olive oil
1 stick butter
2 medium onions, diced
6 cloves garlic, finely chopped
1/2 red bell pepper, diced
3 pounds chicken tenderloins
2 tbs basil (best fresh)
2 tsp oregano
1 tsp rosemary
1/2 tsp ground red pepper
1 tsp fresh ground black pepper
2 15 ounce cans diced tomatoes
Salt to taste

Sautee onions and garlic over low heat in oliva oil and melted butter. Add herbs and ground red pepper. Cover and let homogenize (sort of like McDonalds hamburgers under the heatlamps) for 15-20 minutes. Add chicken and bell pepper, stir it into the sauce and completely coat chicken with mixture. Cover and let cook over medium low heat for another 15 minutes. Break chicken into bite-sized pieces, stir in tomatoes, salt and pepper, cover and let cook another 5 minutes. Serve over favorite pasta.

I'm not a big fan of parmesan cheese, but this recipe would probably lend itself to some of that, if cooks were so inclined.