Sous Vide Chicken Pasta with Tomato Basil Sauce
Tender sous vide chicken served with a flavorful tomato basil sauce, tossed with al dente pasta for an exquisite Italian dish that captures the essence of Rome.
ingredients
- 2 chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for a spicy kick)
- Salt and pepper to taste
- 8 oz pasta (penne, fettuccine, or spaghetti)
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
steps
- 1.
Preheat the sous vide cooker to 149°F (65°C).
- 2.
Season the chicken breasts with salt and pepper, and place them in a vacuum-sealed bag.
- 3.
Sous vide the chicken breasts for 1.5 to 2 hours until perfectly cooked and tender.
- 4.
While the chicken is cooking, heat olive oil in a large skillet over medium heat.
- 5.
Sauté the onion until translucent, then add the minced garlic and cook for an additional minute.
- 6.
Add crushed tomatoes, chicken broth, tomato paste, dried basil, dried oregano, red pepper flakes (if desired), salt, and pepper to the skillet. Stir well to combine.
- 7.
Once the chicken is done, remove it from the bag and pat it dry with a paper towel. Cut the chicken into bite-sized pieces.
- 8.
Return the chicken to the tomato sauce skillet and simmer on low heat for 10 minutes to allow the flavors to meld together.
- 9.
While the sauce is simmering, cook the pasta according to package instructions until al dente. Drain and set aside.
- 10.
Serve the sous vide tomato basil chicken over a bed of pasta. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese.
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