Chicken Pasta with Tomato Sauce

By polledl

For this recipe, you can use any pasta you’d like, but I recommend bucatini. It’s a long, wide spaghetti shape that is hollow through the middle. It’s great for trapping sauce!

Ingredients

• ■Sauce:
• ■1/2 pkg. bucatini pasta
• ■1 chicken breast
• ■1/4 C. fresh basil, chopped
• ■1 C. grated Parmesan
• ■2 C. frozen broccoli, defrosted
• ■
• ■1 large can chopped or crushed tomatoes
• ■1/4 C. red wine
• ■1 tsp. salt
• ■1 tsp. pepper
• ■1 tsp. dried oregano

Preparation

Step 1

Cook bucatini according to package directions, drain and set aside.To make the sauce, add tomatoes and their juice, red wine, salt, pepper and oregano into a large saucepan. Heat on medium-high until bubbly and slightly reduced. The sauce should thicken a bit–about 15 minutes.

In the meantime, salt and pepper the chicken breast and cook in a small fry pan in about 1 Tbs. olive oil until done–about 5 minutes on each side, depending on the thickness.

When chicken is done, dice into small pieces. When all components are ready, combine in a large pot. Add half of the Parmesan and stir to combine. Add the rest of the Parmesan to finish and garnish with some small basil leaves.