Blistered Tomato and Chicken Pasta

Happy February! It’s the first Tuesday of the month so you know that means a whole NEW yummy series to look forward to! This month Parrish from Life with the Crust Cut Off and I will be sharing chicken recipes! Chicken is a go to meat for a lot of us and we often run out of ways to prepare it. Hopefully in this series we will inspire you to try some new things with this common protein! So without further ado, today’s recipe is this super yummy yet EASY pasta dish:

Blistered Tomato and Chicken Pasta

This would be a perfect dish to try out if you aren’t much of a cook. You would definitely impress your sweetie if you made this and served it for Valentine’s Day!

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Blistered Tomato and Chicken Pasta

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Ingredients

  

• ▢ 1 large chicken breast boneless skinless
• ▢ 1/2 pint cherry tomatoes
• ▢ 1/2 pound half a box dried angel hair pasta
• ▢ 2 green onions sliced thinly
• ▢ 2 cloves garlic minced
• ▢ 1 Tbls vegetable oil
• ▢ 1 Tbls olive oil
• ▢ 1/2 Cup dry white wine
• ▢ 1/2 Cup chicken stock
• ▢ 1 Tbls butter
• ▢ 2 Tbls parmesan cheese
• ▢ salt and pepper to taste

Instructions

• Slice chicken on the bias into 1x1x1/2 inch pieces, OR you can dice it into 1 inch cubes. Salt and pepper to your taste the chicken. Get pot of water on stove to boil pasta to al dente.
• In a deep sided saute pan that has been heated over medium high heat, put in the vegetable and olive oil. Immediately place the chicken in the pan in a single layer. Don't touch it right away, you want it to get golden brown on the first side. When it is golden brown (about 3 minutes) stir chicken with a spatula so the other side can brown, another 3 minutes. Take chicken out of pan and set aside.
• Place cherry tomatoes into pan and roll them around until they start to burst and get brown. Put in the green onion and garlic and cook just until aromatic about 30 seconds. Deglaze the pan by putting in the chicken stock and wine. Put the chicken back in the pan. Let this cook down until the liquid is reduced by half.
• While liquid is reducing cook the pasta to al dente (to the directions on the back of the box). When the pasta is done and the liquid is reduced, take the pasta out of the boiling water and place directly into the pan with the chicken and the sauce. Using a tong, mix all the ingredients together. Let cook until most but not all of the liquid is absorbed.
• Right before serving add in the butter and parmesan. Carefully taste and adjust seasoning by adding more salt and pepper if needed.
• Serve with a garnish of green onions and more parmesan cheese is desired.

Nutritional Disclaimer

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Step by Step Directions

You can do this! If you ever have any cooking questions never hesitate to e-mail me and ask!

I think this is a perfect dish for two (with leftovers!). I hope you enjoyed this recipe, what do you think the perfect dessert would be to serve after this dish?!

Don’t forget to see Parrish’s chicken series recipe by clicking on the image below:

January’s series for for comforting classics. Check them out by clicking on the links under this image:

Salted Caramel Brownies | Homemade Chicago Style Deep Dish Pizza

Chicken Alfredo Ravioli Bake | Creamy Chicken Pot Pie

Cinnamon Roll Apple Pie | Easy Homemade Shepherd’s Pie

Philly Cheese-Steak Mac & Cheese | Homemade Chicken Tenders

Looking for even more yummy inspiration? Follow my food board on Pinterest!

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