Tomato and Chicken Pasta with Herbs
A simple yet delicious pasta dish with tender chicken breast and a vibrant tomato sauce, infused with aromatic herbs. Perfect for a satisfying dinner.
Ingredients
- •1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- •1 tablespoon olive oil
- •1 medium onion, chopped
- •2 cloves garlic, minced
- •1 (28 ounce) can crushed tomatoes
- •1/2 cup chicken broth
- •1 teaspoon dried oregano
- •1/2 teaspoon dried basil
- •1/4 teaspoon red pepper flakes (optional)
- •Salt and freshly ground black pepper to taste
- •12 ounces pasta (penne, rotini, or spaghetti recommended)
- •1/4 cup fresh parsley, chopped, for garnish
- •2 tablespoons grated Parmesan cheese, for serving
Dietary Info
Instructions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
- 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken cubes and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- 3
Reduce the heat to medium. Add the chopped onion to the same skillet and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the crushed tomatoes, chicken broth, dried oregano, dried basil, and red pepper flakes (if using). Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- 5
Return the cooked chicken to the sauce and stir to combine. Add the drained pasta to the skillet with the sauce and chicken. Toss everything together until the pasta is well coated.
- 6
Serve immediately, garnished with fresh chopped parsley and grated Parmesan cheese.
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