Tomato Chicken Pasta
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 people
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Calories
700 kcal
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Course
Main Course
Tomato Chicken Pasta
Description
This recipe involves slicing chicken breasts thinly, pounding them to an even thickness, seasoning with Italian seasoning, salt, and pepper, then coating with flour for a light crust. The chicken is pan-seared until golden and rested before slicing into strips. Separately, a sauce is prepared by reducing white wine with butter and garlic to concentrate flavor, scraping pan bits for depth. A combination of half and half, chicken broth, honey, hot sauce, and dried herbs forms the creamy base, enriched with tomato paste and Parmesan cheese for a smooth, savory finish. The linguine is cooked in salted water and tossed with the sauce and chicken strips.
The dish suits a main course served with complementing sides like garlic bread and roasted vegetables. The sauce carries subtle sweet, spicy, and herbal notes that enrich the tomato and chicken components. The method of resting the chicken before slicing preserves juiciness. Using grated cheese from a block is preferred to achieve smooth melting.
Suggested wine pairings include Sauvignon Blanc or Chardonnay, but chicken broth can substitute the wine in cooking if desired. Storing leftovers in airtight containers refrigerated up to 3 days or frozen up to 3 months is possible, with good reheating results. Optional additions like diced tomatoes, mushrooms, or spinach can be incorporated for variety.
Ingredients
Sauce
- 1 ¼ cup half and half
- ¾ cup chicken broth
- 2 teaspoons honey
- 1 teaspoon hot sauce
- 1 teaspoon onion powder
- ½ teaspoon oregano each; dried oregano
- ½ teaspoon basil
- ½ teaspoon mustard powder
Chicken/Pasta
- 1 lb. chicken breast boneless skinless
- 2 teaspoons Italian seasoning
- salt
- black pepper
- 3 tablespoons flour
- 1-2 tablespoons olive oil
- ½ cup white wine see notes, dry
- 3 tablespoons butter
- 3 cloves garlic minced
- 3 tablespoons tomato paste
- ¾ cup Parmesan Cheese grated
- ½ lb. linguine
Instructions
- Combine sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- Slice the chicken in half lengthwise to create 2 to 3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat it dry. Season each side with salt, pepper, and Italian seasoning. Sprinkle with flour and rub it over the surface of each side.
- Heat olive oil in a deep 12-inchskillet over medium-high heat. Add the chicken and sear in batches for 4 to 5minutes per side, until a golden crust forms. Set aside and let it rest for 10 minutes, then cut into strips.
- Heat a pot of salted pasta water while you begin to prepare the sauce as outlined below.
- Add the wine, butter, and garlic to the same skillet that you used to cook the chicken and set the heat to medium. Let it reduce by half, about 4 minutes. Use a silicone spatula to “clean” the bottom of the pan while it simmers, this will add flavor to the sauce.
- Stir in the tomato paste until incorporated.
- Add the sauce mixture (from step 1), in small splashes, stirring continuously. Bring to a gentle boil, then reduce heat to low and let it simmer while you cook the pasta to al dente according to package instructions. Drain once cooked.
- Gradually sprinkle in the Parmesan cheese, stirring continuously. (The sauce will thicken more once the pasta and chicken are added.)
- Add the drained pasta and cooked chicken to the sauce and toss to coat and heat through. Taste and season with salt if desired. Serve!
Notes
- Store leftovers airtight in fridge up to 3 days or freeze up to 3 months; reheats well.
- Sauvignon Blanc is preferred for sauce; chicken broth may substitute for wine.
- Honey, hot sauce, and mustard powder enhance flavor without making the sauce spicy.
- Grate Parmesan from a block for better melting and texture; add cheese off-heat to avoid graininess.
- Optional add-ins: diced tomatoes, mushrooms, basil, spinach for variation.
- Pair with garlic bread and roasted vegetables for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 700 kcal
% Daily Value*
| Calories | 700kcal | 35% |
| Carbohydrates | 60g | 20% |
| Protein | 41g | 82% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 139mg | 46% |
| Sodium | 864mg | 36% |
| Potassium | 870mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 929IU | 19% |
| Vitamin C | 6mg | 7% |
| Calcium | 299mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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