It's Christmas Eve! I have a fairly complex spread planned for tomorrow, so I really didn't want to cook anything too complicated tonight. I had all these ingredients on hand, so this pomodoro fit the bill!
Very simple. I added in the chicken WITH the chicken and onions, but in retrospect, I should have added the chicken in the beginning, browned it, and then removed it to cook the onions and garlic.
I made quite a few changes from the original recipe based on the reviews, but I loved the end result! The pasta is a little "wet"; if you'd like a more creamy sauce, you might substitute the diced tomatoes for crushed and add in some Italian seasoning.
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min
3 chicken breasts, sliced
2 (8 ounce) packages angel hair pasta (I used linguine)
1/4 cup olive oil
1/2 onion, chopped
4 cloves garlic, minced
1 can of diced tomatoes with Italian seasonings
2 tablespoons balsamic vinegar
1/2 can chicken broth
1/2 cup of white wine
Crushed red pepper to taste
Freshly ground black pepper to taste
2 tablespoons chopped fresh basil (or 1 tsp dried)
1/4 cup grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. Pour olive oil in a large deep skillet over high-heat. Brown chicken slices and remove from pan. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add in the cooked chicken, diced tomatoes, vinegar, chicken broth, and wine; simmer for about 8 minutes.
3. Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.