This is one of my top 3 favorite pasta dishes. Very simple and sooooooo good!!! I call it fresh tomato pasta because you are cooking the tomatoes very briefly, 10 minutes so they still have that fresh taste. They cook long enough to break down some of the juices and the fresh tomato juices make the sauce. Adding a little pasta water at the end holds the sauce together.
You can skip the chicken, or substitute shrimp instead. This is also really good with grape or cherry tomatoes. Enjoy!
Fresh Tomato Pasta with Chicken
Author: Julie Boyle
Recipe type: Main
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- 3 Boneless Chicken Breast
- 1 Cup Flour
- 8 Plum tomatoes, chopped
- 3 Tbsp. Shallots, minced
- 2 Tbsp. Garlic, minced
- 1 Tsp. Crushed red pepper
- ½ cup Basil, chiffonade
- ¼ Cup Olive oil
- 1 Pound Pasta, cooked al dente
- Salt & Pepper
- Parmesan for serving
Instructions
- Bring a large pot of water to boil, salt heavily.
- Cut the chicken into bite size chunks, season well with S&P. Put the flour in a bowl and season well with S&P. Add the chicken to the flour to lightly coat it. Shake off the excess flour.
- Heat 3 Tbsp. Olive oil in a saute pan. Add the chicken and saute until cooked through, 8-10 minutes. Remove the chicken and keep warm.
- Add the rest of the olive oil to the pan.
- Meanwhile, put the pasta in (the sauce will be done by the time the pasta cooks). Cook the pasta until almost done, you will finish it in the pan with the sauce.
- Add the garlic and shallots to the pan, stir for 1 minute. Add the tomatoes and crushed red pepper. Season with S&P. Stir and cook for 8 minutes. Add the chicken and any juices back to the pan. Reserve ½ cup of pasta water and add it to the pan.
- When the pasta is almost done, drain it and add it to the pan with the sauce & chicken. Cook for one more minute, until pasta finishes and the sauce coats it well.
- Stir in the basil. Serve with grated parmesan.