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Home / Recipes / Chicken

Chicken Pomodoro

Chicken

Chicken Pomodoro

This one pot chicken pomodoro has a bright fresh flavor and is a fabulous weeknight meal. Pair with a salad to round out dinner.

Ingredients

  1. 1 pound thinly sliced skinless, boneless chicken breasts
  2. 1 teaspoon salt
  3. 1 teaspoon garlic granules
  4. 1 teaspoon italian seasoning
  5. 2 tablespoons olive oil, divided
  6. 1 shallot, minced
  7. 4 cloves garlic, minced
  8. 1 (28 ounce) can can crushed tomatoes
  9. 1/2 teaspoon salt
  10. 1 teaspoon white sugar
  11. 1/2 teaspoon crushed red pepper flakes
  12. 1 tablespoon chopped fresh basil
  13. 1 3/4 cups chicken broth
  14. 1/4 cup pinot grigio
  15. 16 ounces conchiglie pasta

Directions

  1. Gather all ingredients. Heat a deep cast iron skillet over medium heat.
  2. Season chicken breasts with salt, garlic, and Italian seasoning.
  3. Pour 2 teaspoons oil into the skillet. Once hot, add chicken. Cook until golden, turning once, about 4 minutes per side. Move chicken to one side of the skillet.
  4. Pour remaining oil into the skillet. Add minced shallot; cook until softened, about 3 minutes. Add the garlic, stir until fragrant, about 1 minute.
  5. Add the crushed tomatoes, salt, sugar, red pepper flakes, and basil. Pour in chicken broth and wine. Stir to combine.
  6. Add pasta to the skillet. Nestle chicken pieces on top of pasta. Reduce heat to medium-low. Cover, and cook until pasta is tender with a bite, about 8 minutes. Taste and adjust seasoning; serve immediately.

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