Dominick’s Culinary Challenge…You Can Try It Yourself With A $50 Gift Card

This is a sponsored post, written by me, on behalf of Dominick’s. I was given a $50 gift card to purchase the ingredients needed for this meal. I also have a $50 gift card to give away. Details for entering at the end of this post! All opinions are 100% mine!

I’m so excited about this fun opportunity to partner with Dominick’s again. This time, I was sent a list of ingredients and had to prepare a meal around them. Luckily, I got the things needed for an Italian meal. I swear, I’m part Italian somewhere down the line because I can make a mean pasta dish!

Here are the ingredients I was given: Dell’ Alpe Imported Canned Pear Tomatoes and Dell’ Alpe Parmesan Cheese.









I added additional ingredients, purchased at Dominick’s: chicken breast tenderloins, mushrooms, pasta, giardienera, and fresh basil. From my pantry I used minced garlic, salt, and pepper.

The pear tomatoes come out of the can whole in juice. I used a knife to chop them up some and them used the tongs to squish them in the pan.

I sauteed the chicken tenderloins in a little olive oil.









I added the mushrooms and let cook a few minutes more.









I added the tomatoes.









I added a spoon full of minced garlic.









I tore up a few fresh basil leaves.









It simmered while the water cooked to a boil and the noodles cooked. Then we poured some over penne pasta and mangia! This was sooooo good! Don’t you want some?!









Here’s how you can win your own $50 Dominick’s gift card.  Tweet your favorite international ingredient, using the #DominicksIntl hashtag and mention @Dominicks and @SusieKline! Tweet before Tuesday, October 9, 2012, at 5pm CST to be eligible!


7 thoughts on “Dominick’s Culinary Challenge…You Can Try It Yourself With A $50 Gift Card

    • Eve, I don’t recommend cooking the basil in the sauce. It gave it a pungent taste–someone described it as licorice, I thought pine trees. Topping the plated pasta with a few slices of fresh basil would have been better!

      I’ve never had a problem with dried basil in sauce. Maybe the fresh is much stronger.

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