Pasta with Chicken and Vegetables in Tomato Sauce

Name: Pasta with Chicken and Vegetables in Tomato Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tbsp extra virgin olive oil; 2-3 Boneless, skinless chicken breasts; Salt, to taste; Pepper, to taste; 2 Stalks of celery, sliced; 1 Small onion, sliced; 1/2 red pepper, sliced; 3 Cloves garlic, crushed; 1/2 cup white wine; 680 ml jar of passata; 1/2 cup stock of your choosing; 1 cup peas, thawed; 375 g box of fettuccine, cooked according to box directions

This is an easy, everyday chicken cacciatore that comes together with a homemade tomato sauce in around 40 minutes.

I went with fettuccine but feel free to go with whatever pasta you have on hand.

So I’ve been doing things a little differently; I’ve been cooking the chicken breasts whole and then slicing them up after they’ve rested.

I add the chicken and garlic at the same time to the cooked veggies.

I find:

1. The meat turns out more tender than the traditional method of cutting it up raw and then cooking it.

2. The meat absorbs more of the flavours it’s cooked in versus raw chicken.

3. It’s easier to cut cooked meat.

4. It’s cleaner to cut up cooked meat.

Again, go with whatever pasta you have on hand.

Pasta with Chicken and Vegetables in Tomato Sauce

Author: Lisa G Cooks
Total Time: 40 minutes
Yield: 4-6 1x

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Description

This is an easy, everyday chicken cacciatore that comes together with a homemade tomato sauce in around 40 minutes.

Ingredients

Scale

1 tbsp extra virgin olive oil

2–3 Boneless, skinless chicken breasts

Salt, to taste

Pepper, to taste

2 Stalks of celery, sliced

1 Small onion, sliced

1/2 red pepper, sliced

3 Cloves garlic, crushed

1/2 cup white wine

680 ml jar of passata

1/2 cup stock of your choosing

1 cup peas, thawed

375 g box of fettuccine, cooked according to box directions

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Instructions

In a large nonstick skillet, add the olive oil and turn the heat on your pan to medium-high. When the oil is hot (it will ripple), add the whole chicken breasts; season with salt and pepper. Flip the chicken breasts over after 5 minutes and again, season with salt and pepper.

Transfer the chicken breasts to a cutting board to rest for at least 10 minutes then slice the chicken into thin strips.

Return the skillet to medium-high heat after you’ve sliced the chicken (I didn’t add more oil or wipe the pan clean because it wasn’t necessary), when the pan is hot, add in the celery, onion and peppers; season with salt and pepper.

Sauté the veggies for 5-7 minutes, until they are softened and slightly charred.

Add in the chicken strips and garlic, mix well for about 30 seconds, careful to not let the garlic burn.

Add the white wine to the pan if using, otherwise add in the Passata.

Pour the stock (or water) into the empty jar and swish it around to release any residue and pour it in the pan.

Season the sauce with salt and pepper then mix well.

Bring the sauce up to a boil (over medium heat) then drop the heat to low and let the sauce simmer until the pasta is cooked.

Start a large of water for the pasta and then cook the pasta according to package directions.

Add the peas to the tomato sauce two minutes before the pasta is cooked; again season lightly with salt and pepper.

Once the pasta is cooked and drained add it back to the pot it was cooked in.

Add in a few ladlefuls of the tomato sauce and mix well so that all the pasta is coated in sauce.

To serve top the pasta with some of the chicken and veggies.

Serve with Parmesan cheese (optional) and serve immediately.

Notes

You can use water in place of stock.

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Category: Main
Method: Stovetop
Cuisine: Italian