Chicken Pomodoro - Easy

Way back in June I posted a recipe from Mom's Test Kitchen as part of the Secret Recipe Club.  After agonizing over whether to post something healthy, I as usual went with the chocolate instead, promising to eventually share this one with you.  Took a while, but here it is.  Tah-dah!

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.

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