Rachel's Recipes

Chicken Pomodoro

Posted on: June 21, 2010

This is a snap to make (the recipe says 30 minutes). We usually prefer saucier dishes, but this sauce paired perfectly with the chicken and pasta.

Ingredients
4 boneless, skinless chicken breasts (my grocery store’s are large so I only used two and cut them in half)
salt
pepper
3 Tablespoons oil
1 medium onion, diced
4 garlic cloves, minced garlic
1 teaspoon dried oregano
1/4 cup basil, chopped
1/4 teaspoon red pepper flakes
14.5 ounce can petite diced tomatoes
1/3 cup heavy cream (I used half and half)
1/2 package angel hair or spaghetti

Directions
Pat chicken dry with a paper towel and season with salt and pepper.

Heat one tablespoon of oil in a large skillet over medium-high heat. Add chicken and brown for about three minutes per side. Remove chicken and place on a plate.

Add the remaining two tablespoons of oil to the pan. Saute the onion until softened and light brown, about five minutes.

Add garlic, oregano, and red pepper flakes. Cook until fragrant, about 30 seconds.

Stir in tomatoes and cream and bring to a boil. Return chicken to the skillet and reduce the heat to a simmer. Simmer for ten minutes or until chicken is cooked through.

While chicken is simmering, prepare pasta according to the package’s directions.

Cook’s recommends removing the chicken again and simmering the sauce uncovered for another three to five minutes, however, I skipped this step as the sauce was already pretty thick.

Remove from heat. Stir in basil and season with salt, to taste.

Serve sauce over chicken and pasta.

Source: Cook’s Country

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