FlourishAnyway is a mom, a psychologist, and a picky eater who enjoys cooking. She believes that food nourishes the soul.
Italian Flavor With a Little Kick of Heat
Are you in a food rut? Do you have a "rotation" of standard dinner meals that you typically prepare? One taste of this flavor bomb of a recipe and that problem will be solved.
You don't have to be an Italian chef to impress family or guests with this meal. It's quick and elegant, and with a little preplanning (there's a marinade involved) you can upgrade your game in the kitchen.
Chicken pomodoro is a chicken pasta dish—think angel hair, thin linguine, or thin spaghetti—served tossed with a simple pomodoro sauce. It's sophisticated, and I can smell the delicious blend of garlic and fresh basil from here.
The Italian pomo d'oro literally means "golden apple" or tomato. Made with tomatoes, basil, and other seasonings, this sauce is similar to marinara but usually isn't as chunky. This version uses bite-sized chicken pieces marinated overnight in Italian dressing for a rich flavor as well as red pepper flakes for a kick of heat. It's the perfect antidote for a bored palate. Mama mia, your tastebuds will thank you for this meal!
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- 3/4 pound chicken, boneless and skinless
- Italian salad dressing, divided (I prefer Wishbone)
- 2 medium tomatoes, diced
- 4 tablespoons chopped fresh basil
- 4 medium garlic cloves, chopped
- 4 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 3/4 teaspoon Italian blend seasoning
- 3/4-1 teaspoon red pepper flakes
- about 8 ounces angel hair, linguine, or thin spagnetti, cooked, drained, and tossed with olive oil
- 1/2 cup finely shredded Parmesan cheese
- Chop the boneless skinless chicken breasts (or tenders) into bite-sized pieces. Then marinate the chicken in Italian salad dressing, preferably overnight. Make sure there is enough salad dressing to fully cover all pieces.
- Chop the tomatoes, basil, and garlic and set aside. Boil the water for the pasta, adding 3/4 teaspoon salt to the water.
- Remove the chicken chunks from the marinade and add them to the frying pan. Saute in 2 tablespoons olive oil on medium-high heat, adding 1/4 teaspoon salt, Italian seasoning, and chopped garlic. Cook until the chicken is just done. (Note: Don't confuse Italian seasoning, which is a spice blend, with Italian salad dressing. This recipe uses both at different points.)
- Add 1/2 cup Italian salad dressing, red pepper flakes, and diced tomato to the pan. Reduce the sauce, cooking for about 5 minutes. Stir in chopped basil right before you remove the pan from the heated stovetop.
- Cook the pasta al dente according to package instructions. Drain pasta and place it in a large bowl. Add 2 tablespoons of olive oil and toss to evenly coat pasta.
- Gently fold the prepared pomodoro sauce (i.e., the cooked chicken, fresh basil, seasonings, and tomatoes) into the cooked pasta while also adding the shredded Parmesan cheese. Serve with crusty bread and a salad.
© 2020 FlourishAnyway