Sometimes I feel so hungry that I suppose will never have a full stomach. This usually happens to me after a few days of weak calorie intake. At that point I can’t think of anything else but meat and pasta. I always dream about a large reddish plate of pasta with some chicken on the top. That very same feeling pushed me to make this recipe. Yeah, it was difficult to wait until it was done, but I was very satisfied with the mouthwatering outcome of pasta with chicken and tomato sauce .
Some people say chicken no longer tastes delicious, it has become a neutral and dull taste, don’t believe those people: they don’t know how to make it delicious. The tip is to use the right part of the chicken. If you just boil the breast in tap water with only some salt, of course even your cat doesn’t like it. What I used in this recipe were the boneless chicken thighs slowly cooked in a pond of butter. The other magic touch was made by garlic. In just two minutes, garlic gave all its irresistible flavor to the chicken, sauce and finally to the pasta. What a great combination!
As you can guess, finally it became a heavy sauce making the pasta a feast for anyone who is not a vegetarian. To give it some freshness, I used some sliced lemon and arugula. As I wanted to feel the all flavors and the taste I just had a glass of water with it. But a bottle of coke or ice cold lager beer would also be good.
Are some friends coming over for a Friday meeting, do you want to bury the hatchet with an old friend, or do you want to steal someone’s heart with your cooking skills? This pasta with chicken and tomato sauce is definitely the right recipe for you. Go and start cooking!
Serves 2
Pasta with Chicken and Tomato Sauce. Garlic butter, tomato sauce and chicken: what a great combination!
45 minPrep Time
45 minTotal Time
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Ingredients
- 250 gr (9 Oz) pasta
- 1 ½ liter water
- 45 gr (1 ½ Oz) butter
- 200 gr (7 Oz) boneless chicken thigh (or two big pieces)
- 200 gr (7 Oz) tomato puree
- 2 cloves of garlic
- 1 pinch of ground black pepper
- 1 pinch of dried, crumbled basil
- ½ tbsp. salt
Instructions
- Fry the chicken in melted butter on both sides until they’re golden brown (about 5 minutes each side)
- Put the garlic into the pan for about 2 minutes, then remove
- Add the puree, pepper and basil
- Cook for 30 minutes over low heat (with the lid)
- Add the pasta into boiling water (add the salt after water starts boiling before adding the pasta)
- Boil for 10 minutes (if you start boiling the pasta at the 20th minute, they’ll be ready at the same time)
- When both are cooked, remove the chicken and add the drained pasta into sauce
- Cook for 2 minutes
- Slice the chicken
- Put it on the top of the pasta with sauce in a plate
- Ornate with lemon and arugula leaves
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