Chicken in Pomodoro Sauce

Name: Chicken in Pomodoro Sauce
Prep time: 10 min
Cook time: 25 min
Yield: 4 serving
Ingredients: 1 pound Spaghetti; 1 teaspoon dried oregano; 1 teaspoon dried parsley; 1 teaspoon salt; ½ teaspoon pepper; 1 pound boneless skinless chicken breasts; canola oil; 1 pint cherry tomatoes; 3 tablespoons extra virgin olive oil; 2 Italian Gold tomatoes; 2 roma tomatoes; 1 shallot; 4 cloves garlic; 1 tablespoon red wine vinegar; ½ teaspoon red pepper flakes; ½ cup fresh basil leaves; 2-4 ounces Parmesan Cheese

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4
Calories
738 kcal
Course
Main Course
Cuisine
Italian

Chicken in Pomodoro Sauce

Finn Ferguson

Report

Tender chicken in a savory tomato sauce is topped with fresh basil & parmesan, Chicken in Pomodoro Sauce is the ultimate easy Italian dinner!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1 pound Spaghetti or your favorite pasta
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon salt plus more as needed
½ teaspoon pepper plus more as needed
1 pound boneless skinless chicken breasts cut in half thin-cut breasts
canola oil (or other high smoke point oil)
1 pint cherry tomatoes stems removed
3 tablespoons extra virgin olive oil divided
2 Italian Gold tomatoes rough chopped
2 roma tomatoes rough chopped
1 shallot peeled and root remove
4 cloves garlic peeled
1 tablespoon red wine vinegar
½ teaspoon red pepper flakes
½ cup fresh basil leaves chiffonade
2-4 ounces Parmesan Cheese shredded

Add to Shopping List

Instructions

Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, about 10 minutes. Drain and rinse under cold water to prevent sticking, then set aside.
Combine the salt, pepper, oregano, and parsley in a small bowl. Season both sides of the chicken breasts with this mixture.
Place a large skillet over high heat and coat the pan with canola oil. Once hot, sear the chicken for 2 minutes per side (the chicken will not be fully cooked). Transfer the chicken to a plate and set aside.
Wipe out the skillet. Lower the heat to medium and return the pan to the stovetop. Preheat your oven's broiler to high.
Toss the cherry tomatoes in 1 tablespoon of olive oil and salt. Spread onto a baking sheet. Broil for 3 minutes to blister.
Add the blistered tomatoes, Italian gold tomato, Roma tomatoes, shallot, garlic cloves, and 1 tablespoon of olive oil to a food processor. Cover and pulse 4-5 times to lightly break apart the tomatoes.
Add 1 tablespoon of olive oil to the hot skillet and swirl to coat. Add the tomato mixture to the pan along with the vinegar. Season with a pinch of salt, pepper, and red pepper flakes. Stir and simmer for 7 minutes.
Add the chicken to the sauce. Cover the skillet and cook for 7 minutes until the chicken is cooked through.
Plate the spaghetti, top with pomodoro sauce and chicken. Garnish with fresh shredded parmesan and basil. Serve warm.

Equipments used:

Notes

If you can't find Italian Gold tomatoes, you can use more Roma tomatoes instead.

Nutrition Information

Show Details

Calories 738kcal (37%) Carbohydrates 94g (31%) Protein 46g (92%) Fat 19g (29%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.01g Cholesterol 82mg (27%) Sodium 968mg (40%) Potassium 1077mg (31%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 1225IU (25%) Vitamin C 35mg (39%) Calcium 237mg (24%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 738 kcal

% Daily Value*

Calories	738kcal	37%
Carbohydrates	94g	31%
Protein	46g	92%
Fat	19g	29%
Saturated Fat	5g	25%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	0.01g	1%
Cholesterol	82mg	27%
Sodium	968mg	40%
Potassium	1077mg	23%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	1225IU	25%
Vitamin C	35mg	39%
Calcium	237mg	24%
Iron	3mg	17%