Well, how about that. I’m making a second appearance with another new recipe in the same day. I mentioned the pasta dish in my last post (with the cookies), and as it happens, that’s what I made tonight for dinner. So you’re all in luck! It’s a light pasta dish with the great taste of tomatoes without being a heavy tomato sauce.
2-4 chicken breasts (or more, depending on how many people you’re feeding), remove all fat & cube into bite sized pieces
1 can of diced tomatoes (or 2-3 fresh diced tomatoes) – If you use canned, drain all liquid from the can.
Handful of either grape tomatoes (whole) or cherry tomatoes (cut in half) – variety of yellow & red make the dish pretty
1 tsp basil
1 tsp rosemary
1 tsp thyme
1 tsp oregano
1 – 1 1/2 tsp salt
1/2 – 1 stick of butter
1/2 cup chicken broth (I use Knorr’s caldo powder mixed with 1/2 cup hot water)
1 tbsp minced garlic
1/4 – 1/2 onion diced up
angel hair pasta (you can probably use any pasta you want, but for this, I prefer the angel hair)
Start by prepping all of your ingredients so that they’re all close by to add as needed. This just makes it easier to have everything handy.
In a deep pan, melt your butter, but don’t let it brown. Add your garlic and onion and stir around long enough to infuse into the butter. Add in the diced chicken and stir around until it’s no longer pink.
Add in the diced tomatoes and stir around until a liquid starts to add to the butter. Next add in the cherry or grape tomatoes. If you use the grape tomatoes, don’t cut them in half. They do burst in your mouth really nicely. It’s also really pretty to use both red and yellow cherry or grape tomatoes, if you want to give your meal more color.
Stir this around. You might have to eliminate some of the liquid before the next step if you want. It’s a good time to do that because after you stir the cherry/grape tomatoes around for a few seconds, add in the chicken stock. This is also when you add in the salt and Italian seasonings, which you’ve crushed together in your mortar and pestle. Stir and lower heat to allow the flavors to absorb into the chicken. Some of the liquid should cook down and even thicken a little.
During this time, cook your pasta. As I said, you can use any type of pasta for this, but my favorite with this sauce is the angel hair. I’m willing to bet that linguine would taste just as good with it. Now, as with all pasta, you want to cook the pasta only to about al dente. I would even cook it a little under al dente because once it’s to that point, you can (if you choose to) drain it and then toss it into the sauce. Use tongs and perhaps your spoon to stir the pasta around the sauce and make sure that the chicken and tomatoes are evenly spread around.
Immediately turn off the heat so the pasta doesn’t over cook, and then put this yummy food onto your plate or in a bowl and enjoy. You could accompany this with salad and/or garlic bread. Tonight, we merely heated up some Texas garlic toast, a local brand from our grocery store that just had to be put into the oven to heat up. It was delicious!