Again…I’m going to channel my mother and her cooking. I can’t help it — I learned so much from her! Plus, my boyfriend and I scored an amazzzzing loaf of fresh bread today from Pain d’Avignon in Hyannis today….soooo, I needed to make something that lent itself well to being saucy…so that I could use the bread and not feel guilty about it. You know where I’m going with this 🙂
This meal was one of my favorites when I was a kiddo. It is easy, quick, and flavorful…and a kids’ pleaser…so frankly, what more could you want in a meal? Follow me on this one and see if you love it as much as I do!!
Also, excuse the name…this is what I called it when I was little. The KICK is something I’m adding as a adult because I <3 spicy foods!!
“Saucy” Chicken with a Kick!
- 1 medium white or yellow onion, diced finely (if you want to use a shallot here, that’s cool)
- 6 cloves of garlic (my prerogative but please feel free to use less)
- 1 tsp. each of dried basil, oregano, thyme, and rosemary
- 1 tsp. black pepper
- 1 tsp. salt
- 1/2 tsp. red pepper flakes (the KICK)
- 1 pint of cherry tomatoes, quartered
- 1 lb. chicken breasts, cut into small bite-sized pieces
- 1-1.5 c. low-sodium chicken broth
- 1 28oz. can of crushed tomatoes, preferably low-sodium
- 1/4 c. of your favorite fresh herbs, finely chopped (I used basil of course and parsley)
- 8 oz. your favorite pasta, cooking according to directions on package
- something bread-related to sop up all the sauce
~ Warm some oil in a pan that you can cover with a lid (I used a blend of olive oil and grapeseed oil). I used about 4 tbsp. oil.
~ Add the onion and cook until translucent. Add the garlic and keep an eye on it, as garlic loves to burn. Add the dried herbs, salt, pepper, and heat at this point.
~ After about 1-2 min. of the garlic cooking down with the onion and spices, add the chopped up chicken. Cook the chicken until all of the pink disappears. This should take 4-5 min.
~ Switch spoons so you’re not cross contaminating at this point. Obsessed with this step.
~ Add the cherry tomatoes at this point and let them cook for about 1 min. Pour in the chicken broth and allow it to come to a rolling boil. Cover the pan and let it simmer for about 4-5 min. so that the chicken broth reduces a little bit. Add more/less chicken broth depending on how you like your sauce.
~ Add the can of tomatoes and allow it come to a boil. Cover the pan and allow it come to a slow boil. Reduce heat to low and let it come to a healthy simmer. Allow to simmer for about 20-25 min on low heat so that the sauce reduces a little bit.
~ Mix in the fresh herbs, creating some beautiful green flecks among all of the red.
~ Stir in the pasta and scoop this mixture into bowls. Top with a little bit of grated asiago and pair it with a veggie (we did oven-roasted asparagus). Grab a hunk of bread and don’t let a speck of this go to waste!!
ENJOY! 🙂 🙂