Tomato-Basil Chicken Pasta

Name: Tomato-Basil Chicken Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound chicken breast (boneless, skinless, diced into 1-inch pieces); 12 ounce penne pasta; 2 tablespoon olive oil; 1 yellow onion (medium, diced); 3 clove garlic (minced); 28 ounce diced tomatoes (undrained); 1 cup chicken broth; 2 tablespoon tomato paste; 1 teaspoon dried oregano; 0.5 teaspoon red pepper flakes; 0.5 cup fresh basil (chopped); 1.5 teaspoon salt; 0.75 teaspoon black pepper (freshly ground); 0.5 cup Parmesan cheese (shredded); 4 slice garlic bread

A quick and flavorful weeknight pasta dish featuring tender chicken, ripe tomatoes, and fragrant fresh basil, creating a robust and comforting meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Italian
Difficulty: Easy
Cost: $3.48/serving

Dietary

Nut-Free
Egg-Free
High-Protein

Ingredients

1 pound chicken breast (boneless, skinless, diced into 1-inch pieces)
12 ounce penne pasta
2 tablespoon olive oil
1 yellow onion (medium, diced)
3 clove garlic (minced)
28 ounce diced tomatoes (undrained)
1 cup chicken broth
2 tablespoon tomato paste
1 teaspoon dried oregano
0.5 teaspoon red pepper flakes
0.5 cup fresh basil (chopped)
1.5 teaspoon salt
0.75 teaspoon black pepper (freshly ground)
0.5 cup Parmesan cheese (shredded)
4 slice garlic bread

Instructions

Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining. Drain the pasta well.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced chicken breast and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the diced yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
Stir in the tomato paste, dried oregano, and red pepper flakes. Cook for 1 minute, stirring constantly, to toast the spices.
Pour in the diced tomatoes (undrained) and chicken broth. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for 5 minutes, allowing the flavors to meld. Season the sauce with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Return the cooked chicken breast to the skillet. Stir in the chopped fresh basil. Add the drained penne pasta to the skillet with the sauce and toss to coat. If the sauce seems too thick, add a splash of the reserved pasta cooking water until it reaches your desired consistency.
Meanwhile, prepare the garlic bread according to package instructions.
Serve the Tomato-Basil Chicken Pasta hot, garnished with additional fresh basil and a sprinkle of shredded Parmesan cheese, if desired. Serve with garlic bread.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

Nutrition (per serving)

Calories: 782
Protein: 46.8 g
Carbohydrates: 71.3 g
Fat: 21.6 g
Fiber: 6.8 g
Sodium: 768 mg
Saturated Fat: 6.7 g
Sugar: 8.7 g
Cholesterol: 113 mg