Complete recipe
Chicken & tomato pasta
Seared chicken and pasta in a simple tomato and garlic sauce.
33 minutes4 servingseasymoderate budget
Ingredients
- Chicken450 g · boneless chicken breast
- Pasta300 g · dry
- Canned tomatoes1 can · 400 g, chopped
- Garlic3 cloves · minced
- Parmesan · optional1/4 cup · grated
You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.
Method
- Put pasta water on to boil.
- Mince garlic and open the tomatoes.
- Cut chicken into bite-size pieces on a separate board. Pat dry, season with salt and pepper, then wash hands and utensils.
- Bring a large pot of water to a boil, salt lightly and cook the pasta for the time on its packet. Reserve a mug of cooking water before draining.
- Heat a thin layer of olive oil in a wide skillet over medium-high heat. Cook chicken in one layer for 6–8 minutes, turning, until browned and the thickest piece reaches 165°F / 74°C. Transfer to a clean plate.
- Reduce the skillet heat to medium. Cook garlic for 30 seconds, add tomatoes and simmer for 10–12 minutes, stirring, until the sauce thickens.
- Return chicken and drained pasta to the sauce. Add a little reserved pasta water as needed and stir until hot throughout. Finish with parmesan if using.
Cooking and storage notes
- Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
- Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.