Pasta with Chicken, Tomato & Romano
Submitted by Shannara
Pasta with chicken, tomato, and Romano cheese ready in 40 minutes. Spaghetti tossed with chicken strips, fresh tomatoes, olives, green pepper, and broth reduced into a light savory sauce.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
40 minOne pound of spaghetti, a pound of chicken breast strips, and a handful of bold ingredients come together in a single skillet sauce that’s done before the pasta finishes cooking.
The trick is reducing the chicken broth by half after adding the tomatoes. That step concentrates the flavor into a light, clingy sauce rather than a watery soup at the bottom of your bowl. Finish with a generous shower of grated Romano and you’ve got a weeknight dinner that feeds six to eight without much fuss.
Ingredients
Directions
Prepare pasta according to package directions.
While pasta is cooking, cut the tomatoes in half crosswise and scoop out the seeds with your fingers.
Chop the tomatoes coarsely.
Heat the oil in a large skillet over medium heat.
Add the onion and garlic and cook until the onion is lightly browned and tender, about 6 minutes.
Add the chicken and basil and cook until the chicken is lightly browned, about 8 minutes.
Stir in the olives, green pepper and tomatoes and cook until the tomatoes begin to give off liquid, about 2 minutes.
Add the chicken broth to the skillet, heat to boiling and boil until half of the liquid is evaporated, about 4 minutes.
When pasta is done, drain it well and add to sauce mixture.
Toss until pasta is evenly mixed with sauce.
Transfer to serving dish, top with cheese and serve.
Comments
