Chicken Pomodoro

  • Prep + Cook Time
    25 Minutes
  • Servings
    4
  • Calories
    747
  • Nutritional Information
    • 20 g FAt
    • 4 g Sat. FAt
    • 90 g CArbs
    • 5 g Fiber
    • 7 g sugars
    • 54 g proteins

Ingredients

    4 boneless skinless Forester Farmer’s Market® chicken breasts cut in to 1/2″ cubes
    2 Roma Tomatoes seeds removed, medium chopped
    2 Cloves fresh garlic minced
    3 ea. fresh Basil Leaves rough chop or torn in to med pieces
    4 Tbsp. Parmesan Cheese shredded
    1 ea. Box of Pasta
    3 Tbsp. Olive Oil
    1 Tsp. Salt
    1 Tsp. Black Pepper
    1/2 Tsp. Crushed Red Pepper
    2 Tbsp. Parmesan Cheese, shredded

Ingredients

Preparation

    Select a hearty pasta that can stand up to some tossing like Bowtie, Penne, Mostaccioli, Rigatoni, etc..
    Cook pasta according to instructions on the box.  Cook to Al dente (Firm to the bite); Cool in a ice bath to stop cooking.
    Drain and hold for serving, the pasta will heat up when tossed with the sauce, veggies and chicken.

    1. Heat 1 Tbsp. olive oil over medium heat
    2. Add chicken to hot oil, season with salt & pepper
    3. Cook thoroughly approx.6-7 minutes trying not to brown
    4. Add Tomatoes, garlic cook for 2 minutes
    5. Add cooked pasta additional oil and fresh basil toss and cook for additional 2 minutes
    6. Remove from heat, plate and top with Parmesan cheese
Preparation