Chicken in Basil Chardonnay Marinara with Rainbow Farfalle

I've been dabbling lately in making my own pasta sauces with fresh tomatoes and basil.  I've also found that if you want chicken to have a texture that is tender and reminds you of what you'll get in a restaurant, pounding it thin is essential.

So, without further ado, here is the recipe:

Chicken in Basil Chardonnay Marinara with Rainbow Farfalle

12 Chicken Tenderloins pounded flat and dusted with garlic salt
Garlic Truck
3 tbsp Extra Virgin Olive Oil
2 fresh plum tomatoes diced
1/2 diced sweet onion
2 cloves minced garlic
2 28 oz cans Italian plum tomatoes (got mine at World Market)
3 tbsp sugar
1 salt to taste
1 carton fresh basic, chopped
3/4 cup Chardonnay
1 cup shredded Mozzerella cheese
1 16 ox package Torino Rainbow Farfalle (World Market again!)

Pound Chicken, sprinkle with garlic salt and pan fry in 2 tbsp olive oil until all of them are done.  Set aside and keep warm.  In the hot pan, add the remaining oil and the diced onion.  Saute until lightly browned, for last minute add garlic.

Meanwhile, braise fresh tomatoes for 1 minute and then remove skin.  Quarter and remove seeds then dice.

Add fresh tomatoes to pan and saute until liquid is released.  This should be about 3 minutes, then add canned, diced tomatoes.  Bring to a simmer and add basil, sugar and salt.  Cook for 5 minutes.  Add Chardonnay and cook for another 15 minutes.

Meanwhile, cook Farfalle according to package directions. Drain.

To serve, place a bed of Farfalle on a plate, top with 1/2 cup sauce, then with the Chicken and finally 1/2 cup more sauce.  Top with shredded Mozzerella cheese and enjoy.