15-Minute Pasta with Chicken and Fresh Pomodoro Sauce

By ldelmas

Ingredients

• Makes 4 Servings
• Ingredients
• 6 ounces dry spaghetti
• 5 teaspoons olive oil, divided
• 4 to 5 garlic cloves, thinly sliced
• 12 ounces boneless, skinless chicken breast, sliced very thin
• 2 cups cherry tomatoes, halved
• 2 tablespoons sweet vermouth (or chicken broth)
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt (or more to taste)
• 1/2 cup fresh basil, leaves stacked, rolled, and thinly sliced
• 1/4 cup shredded Parmesan cheese
• Fresh ground black pepper to taste
• Instructions

Details

Servings 4
Adapted from marlenekoch.com

Preparation

Step 1

1. Cook the pasta according to the package directions (because the sauce goes so quickly, be sure to start the pasta first). Drain, place in serving bowl, and cover. (Tip: Use the hot pasta water to warm the bowl before adding the pasta to it.)

2. While pasta is cooking, heat 2 teaspoons oil in a large, nonstick skillet over medium heat. Add the garlic and sauté about 30 to 45 seconds, or until lightly browned. Add the chicken and cook for 3 to 4 minutes, or until browned on the underside. Turn the chicken, and cook 1 more minute, or until just cooked through.

3. Stir in the tomatoes, vermouth, vinegar, and salt, and cook for 2 minutes. Pour the mixture over the pasta and toss. Add the basil, Parmesan, and remaining 1 tablespoon of olive oil, and toss again lightly to evenly coat the pasta. Season with pepper to taste and serve immediately.

DARE TO COMPARE: The Tomato Basil Spaghetti