Description
This Chicken Tomato Pasta recipe is a hearty and flavorful dish combining tender chicken breast, fresh vegetables, and a rich tomato sauce tossed with perfectly cooked pasta. Enhanced by a blend of Italian herbs, garlic, and a touch of chili flakes, this meal is both comforting and quick to prepare, making it ideal for a satisfying weeknight dinner.
Ingredients
Pasta
- 250 g pasta
Protein and Fats
- 1 tablespoon olive oil
- 1 tablespoon (20 g) butter
- 12 oz (350 g) chicken breast, cut into 1-inch cubes
Vegetables and Aromatics
- 1 medium onion, finely sliced
- 1/2 lb (225 g) closed cup mushrooms, sliced
- 4 garlic cloves, finely chopped
- 2 cups (75 g) baby spinach
Seasonings and Sauces
- 1/2 teaspoon red chili flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 cans (14 oz / 400 g each) crushed tomatoes
- 1/3 cup (40 g) grated Parmesan
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of water to a boil, adding plenty of salt to season the water. Cook the pasta according to the package instructions until al dente, then drain and set aside.
- Heat fats and cook chicken: In a large, deep pan, heat the olive oil over medium heat and melt the butter in it. Add the cubed chicken breast, season with salt and freshly ground black pepper, and cook for 5-6 minutes until the chicken pieces are slightly golden and mostly cooked through.
- Add onions and mushrooms: Add the finely sliced onion and sliced mushrooms to the pan with the chicken. Cook for an additional 3-4 minutes, stirring occasionally, until the mushrooms have softened and reduced in size.
- Incorporate aromatics and spices: Stir in the chopped garlic, red chili flakes, dried basil, and dried oregano. Continue cooking for about 1 minute to release the flavors.
- Add tomato paste and crushed tomatoes: Mix in the tomato paste and then pour in the crushed tomatoes. Bring the sauce to a gentle simmer and allow it to bubble for 5 minutes, stirring occasionally to prevent sticking.
- Add spinach and finish simmering: Stir the baby spinach into the sauce and cook for another 1 minute until the spinach wilts and incorporates well.
- Combine pasta with sauce: Transfer the cooked pasta directly into the pan with the tomato and chicken sauce. Toss everything thoroughly to coat the pasta evenly in the sauce.
- Add Parmesan and serve: Stir in the grated Parmesan cheese, adjust seasoning with salt and pepper to taste, and serve immediately. Optionally, sprinkle extra Parmesan on top when serving.
Notes
- For a spicier kick, increase the red chili flakes according to your preference.
- Using fresh herbs instead of dried will enhance the flavor but adjust quantities accordingly.
- You can substitute chicken breast with thighs for a juicier texture.
- To make this dish gluten-free, use gluten-free pasta varieties.
- Leftovers can be stored in the refrigerator for 2-3 days; reheat gently on the stovetop or microwave.
