SAN FRANCISCO (KGO) --More people are interested in comfort food than they were a year ago, but a new survey by NSON Opinion Strategy commissioned by Foster Farms shows Americans are moving away from the rich, heavy traditional comfort foods Grandma used to make. The New Comfort Food is food you can feel good about: healthy, locally grown, lots of veggies and chicken with no antibiotics. Watch our Bay Area Life segment to learn more or check out New Comfort Food recipe inspiration and recipes here.
Fresh Tomato & Basil Chicken with Garlic Zoodles
2 Tbsp olive oil, divided
1 clove of garlic, minced
cup balsamic vinegar
2 cups cherry tomatoes, quartered (I used golden and red)
4 large basil leaves, chiffonade
4 - 4-6 ounce Foster Farms boneless, skinless, chicken breasts, seasoned with salt and pepper
Salt and pepper
4 small zucchini, cut into spirals
1. In a large skillet heat 1 Tbsp oil over medium heat. Add the garlic and saute only until golden brown - 5 minutes
2. In a bowl toss the tomatoes with the oil and garlic, season to taste with salt and pepper, and then toss with the basil - set aside
3. In a small saucepan heat vinegar over medium heat until it begin to simmer - this took 5-6 minutes.
4. Reduce the heat to medium low and simmer until it is reduced by half - this took another 10 minutes. Set aside
5. In the same skillet used to brown the garlic heat the other 1 Tbsp of oil. Add the chicken and cook 5 - 8 minutes per side - until it reaches a temperature of 165 degrees in the thickest part.
6. Add 1 spiralized zucchini to each plate, top with 1 chicken breast, cup of tomato mixture and 1 Tbsp of balsamic reduction