Make it easy on yourself by conveniently situating an herb garden mere steps from your kitchen door. Make it realistic by using the dried stuff. Fresh herbs are better, but I did promise easy.
|Breadsticks recipe to be shared later this week .. promise. |
No, really this time.
I'm no Rachel Ray, but this recipe is so fast that you can make it on a weeknight along with a from-scratch batch of quick soft breadsticks and still enjoy dinner at a humanly hour.
Chicken Pomodoro - Easy
Adapted from: Mom's Test Kitchen
Yield: 4 servings
1 (12-16 oz.) box spaghettini (thin spaghetti)
1 Tbl. olive oil
4 skinless, boneless chicken breasts, cut into approx. 1" pieces
5 large basil leaves (or 1 tsp. dried), minced
1 tsp. fresh oregano leaves (or 1/2 tsp. dried)
1 tsp. kosher salt
1/4 tsp. coarsely ground black pepper
2 (14.5 oz.) cans diced tomatoes, undrained
2 tsp. minced garlic (2 cloves fresh or from a jar)
Cook pasta according to package directions. Drain and keep warm.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add chicken; brown on all sides.
|Some pieces still tinged pink. Will be finished and less lethal in a bit.|
Use a slotted spoon to transfer chicken to a covered dish (chicken will not be cooked through!). Cover and keep warm.
|Blur gives illusion of movement. Sign of great photography.|
Add basil, oregano, salt and pepper to skillet and stir for 30 seconds. Add diced tomatoes and garlic.
Bring to a boil, then let simmer 3-5 minutes to reduce the liquid slightly.
Return chicken along with any accumulated juices to skillet. Cover and cook for an additional 5-10 minutes or until chicken is no longer pink inside.
Divide pasta over 4 pasta bowls or dinner plates. Ladle chicken and sauce evenly over pasta. Serve immediately, preferably with an awesome breadstick on the side.