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TOMATO BASIL CHICKEN PASTA.

THE MUST HAVE STAPLE INGREDIENTS TO PULL OFF THIS TOMATO BASIL CHICKEN PASTA

Barilla – Buy a great quality brand such as this. Quality is key! For this particular recipe, I use Far falle which is a smaller pasta that will match the other bite sized ingredients in the dish perfectly. Plus, it pairs quite well with the light tomato basil sauce.

Sweet Tomatoes – Use only fresh tomatoes here, because canned will not suffice. Each sweet, mini colorful tomato has a different flavor, and will add so much dimension to the pasta.

Capers & Artichoke Hearts – Capers will add that salty, briny bite. And artichokes beef up the pasta as a whole.

Chicken Broth – Low sodium chicken broth is essential and is needed for two reasons. First, lower sodium broth allows you to control the amount of salt that is going into the dish. Second, it will provide the basis for a good sauce.

Basil & Lime – Fresh herbs and citrus always amp up a dish, and will provide tremendous amounts of great flavor.

Parmigiano Reggiano – Who doesn’t need some good, high-quality cheese in their lives? Enough said!

TOMATO BASIL CHICKEN PASTA

Tomato Basil Chicken Pasta! A quick weeknight pasta dish that requires only simple and fresh ingredients. It comes together in just 30 minutes, but tastes like it has been cooking all evening. The family will love this!

Ingredients

4 large Chicken Breasts, skinless and boneless, thin sliced
4 cups Barilla Farfalle Pasta, cooked to almost al dente
1 tbsp Chosen Foods 100% Pure Avocado Oil
1 16.5 oz container Nature Sweet Constellation Tomatoes (equivalent to 3 cups before slicing)
1 12 oz jar Reese Quartered Marinated Artichoke Hearts, drained
2 Garlic Cloves, minced
1 1/2 tbsp Capers
1 tsp or so Caper Juice
1 14.5 oz can Swanson Chicken Broth, low sodium
Freshly Ground Black Pepper, to taste
Himalayan Pink Salt, to taste
1/2 Lime, freshly squeezed juice
1/3-1/2 cup Fresh Basil, julienned (plus more for topping)
Parmigiano Reggiano Flecks

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Instructions

Season the chicken with salt and pepper on both sides.

On medium-high heat, brown the chicken on both sides; about 3-4 minutes per side. Transfer the chicken to a plate and cover with tin foil.

To the pan add the tomatoes, artichoke hearts, garlic, capers, caper juice and salt and pepper to taste and stir until well combined.

Cook about 3 minutes or until the tomatoes have softened a bit.

Meanwhile, bring a large pot of water to a boil. Salt the water before adding the pasta. Cook the pasta to almost al dente (about 2-3 minutes underdone).

Once tomatoes are softened, deglaze the pan with the chicken broth; making sure to scrape up all the browned bits. Once the tomato mixture comes to a boil, stir in the lime juice and basil and reduce the heat to a gentle simmer. Cook for about 8-10 minutes while the pasta cooks.

Drain the pasta and add the pasta and chicken back into the tomato mixture. Stir everything until it’s well combined; cooking about 2-3 more minutes.

Remove from heat. Add Parmigiano Reggiano flecks and more basil. Serve immediately.