This pasta dish is my favorite summer pasta dish! It’s so fresh and light that it makes a great summer dinner any night of the week. It’s so easy too! It seems like a long process but it only takes two pans so there’s not a lot of mess. I would recommend (on every recipe for that matter) read your directions first and set out all your ingredients before starting to cook. This dish does come together pretty quickly. As your pots are heating up, cut up your chicken and season it so it’s ready to add to the pan when you add the pasta.
I have found out (the hard way) that being able to enjoy cooking is all about the timing. If you have everything ready and you know what you’re doing, things will go smoothly in kitchen. If you’re not ready and you’re hunting around in the refrigerator for things then you’re rushing around while you need to be tending to your food. That chicken in the skillet isn’t going to wait on you to find the cheese or wash up those tomatoes. Prepare your food first, then start cooking.
This dish is best with fresh basil but I didn’t have any since it’s only April. I normally plant basil first of May so I know all the cold weather is gone. Can not wait to have fresh basil growing.
I hope you enjoy! Let me know if you try it.
Tomato Chicken Pasta Toss
1 pound whole wheat penne
1 pound boneless, skinless chicken breast, cut into bite-size pieces
3 tablespoons extra virgin olive oil
2 to 3 garlic cloves, grated
1 large onion, chopped
2 pints grape tomatoes
2 cups basil, chopped or 1 tbsp dried basil
1/2 cup shredded Mozzarella cheese
1/2 cup shredded Parmesan cheese
Fill a large pasta pot with water, bring to a boil, salt the water and drop in the pasta. Cook the pasta to al dente. Before draining the pasta, reserve a cup of starchy cooking water, then drain and set aside.
While the water is coming up to a boil, place a large skillet over high heat with 3 tablespoons of oil. Season the chicken pieces with the poultry seasoning, salt and pepper then add chicken to the preheated skillet. Cook the chicken until golden brown and cooked through, 4 minutes per side.
Once the chicken is brown, add the onions to the pan, and cook until softened, about 5 minutes. Add garlic, cook a couple of minutes more then add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 6-7 minutes (if they haven’t started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.
Add the drained pasta and reserved starchy cooking water to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, and cheese. Serve with a sprinkle of parmesan cheese on top.
Recipe adapted from Rachael Ray Show
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