Tomato Basil Chicken Pasta
Tender chicken simmered in a rich tomato basil sauce, served over a bed of al dente pasta for a comforting and flavorful Italian dish that will transport you to the heart of Rome.
ingredients
- 2 chicken breasts, boneless and skinless, cut into bite-sized pieces
- 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.
Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook until browned on all sides. Remove from the skillet and set aside.
- 2.
In the same skillet, sauté the onion until translucent. Add garlic and cook for an additional minute.
- 3.
Add crushed tomatoes, chicken broth, tomato paste, dried basil, dried oregano, red pepper flakes (if desired), salt, and pepper. Stir well to combine.
- 4.
Return the chicken to the skillet and simmer on low heat for 20 minutes, allowing the flavors to meld together.
- 5.
While the sauce is simmering, cook the pasta according to package instructions until al dente. Drain and set aside.
- 6.
Serve the chicken and sauce over a bed of pasta. Garnish with fresh basil leaves and sprinkle with grated Parmesan cheese.
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