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Chicken with Pomodoro Sauce

A comforting dish of chicken served with a vibrant Pomodoro sauce and pasta, perfect for any occasion.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Ingredients

Pasta

  • 1 pound spaghetti or your favorite pasta

Seasoning

  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon salt plus more as needed
  • ½ teaspoon pepper plus more as needed

Chicken

  • 1 pound boneless skinless chicken breasts, cut in half thin-cut breasts

Oil

  • canola oil (or other high smoke point oil)

Tomatoes

  • 1 pint cherry tomatoes, stems removed
  • 3 tablespoons extra virgin olive oil, divided
  • 2 Italian Gold tomatoes, rough chopped
  • 2 Roma tomatoes, rough chopped
  • 1 shallot, peeled and root removed
  • 4 cloves garlic, peeled
  • 1 tablespoon grape juice vinegar
  • ½ teaspoon red pepper flakes
  • ½ cup fresh basil leaves, chiffonade
  • 2-4 ounces Parmesan cheese, shredded

Instructions

  • Step 1: Prepare the Pasta - Begin by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti or your choice of pasta. Cook it according to the package instructions until al dente. Reserve about a cup of the pasta water, then drain the pasta and set it aside.
  • Step 2: Season the Chicken - While the pasta cooks, take the cut chicken breasts and season them with dried oregano, dried parsley, 1 teaspoon salt, and ½ teaspoon pepper. Make sure the chicken is evenly coated with the spices for maximum flavor.
  • Step 3: Sear the Chicken - In a large skillet, heat about 2 tablespoons of canola oil over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts. Sear for about 5-7 minutes on each side or until the chicken is cooked through and has a beautiful golden brown color. Once cooked, transfer the chicken to a plate and cover to keep it warm.
  • Step 4: Prepare the Pomodoro Sauce - In the same skillet, reduce the heat to medium. Add another tablespoon of olive oil if needed. Add the chopped shallot and sauté for about 2 minutes until translucent. Then, add the garlic and sauté for an additional minute until fragrant. Next, add the cherry tomatoes, Italian Gold tomatoes, and Roma tomatoes to the skillet. Stir in the grape juice vinegar and red pepper flakes. Allow the mixture to simmer for about 10 minutes or until the tomatoes break down and create a lovely sauce. If the sauce appears too thick, add a splash of the reserved pasta water to achieve your desired consistency.
  • Step 5: Combine Everything - Once the Pomodoro sauce has cooked down and is fragrant, return the cooked chicken to the skillet. Toss in the cooked pasta along with the chiffonade basil. Stir everything gently, ensuring that the pasta and chicken are well coated with the delicious tomato sauce.
  • Step 6: Serve and Enjoy - Plate your Chicken with Pomodoro Sauce, ensuring an even distribution of chicken and pasta. Finish each plate with a sprinkle of shredded Parmesan cheese and additional fresh basil if desired. Dive into this heartwarming dish and savor each bite!

Equipment

  • Large Pot
  • Large Skillet

Notes

Use the ripest tomatoes for the best flavor. Fresh basil adds an aromatic touch. Feel free to add vegetables like spinach or bell peppers for extra nutrition.