Chicken Pomodoro

I am so excited to share this recipe with you. It’s one of those recipes that meets every single one of my criteria for a really great recipe.

  1. It tastes amazing!
  2. The family loves it.
  3. It’s easy and stolen moments friendly.
  4. It’s frugal.
  5. It’s versatile.

Anytime a dish meets all 5 of those criteria, you can bet it will get added into our regular rotation and be made on a fairly frequent basis.

This dish delights all the senses. It smells as good as it tastes and looks. It’s a simple sauce that bursts with fresh flavors. I could give you a whole string of adjectives and write paragraphs of praise for this sauce, but that would be overkill, at least a bit. So I’ll just get on to the recipe and urge you to give it a try. You won’t be sorry!

Chicken Pomodoro

  • 2 T. olive oil
  • 1/4 onion, diced
  • 5 cloves garlic, minced
  • 1/4 t. crushed red pepper flakes
  • Salt and pepper, to taste
  • 2 15 oz. cans diced tomatoes
  • 1 1/2 t. sugar
  • 3 T. pesto or 1/3 c. fresh basil leaves, torn or cut chiffonade style
  • 1/2 lb. chicken breasts, cooked and cubed (optional)

1. Heat olive oil in a large skillet. Add onion, garlic and crushed red pepper flakes. Season to taste with salt and pepper. Cook until onions are nearly translucent, about 3 minutes.

2. While the onion and garlic cooks, pour the tomatoes (with liquid) into a food processor or blender. Process until coarsely chopped to desired consistency. (Process less time for a thicker, heartier sauce or longer for a creamier sauce.)

3. Add the tomatoes and sugar to the skillet. Simmer for about 5 minutes, until very fragrant and somewhat thickened.

4. Stir in the pesto and simmer an additional 5-10 minutes. (If using fresh basil, let the sauce simmer for 10-15 minutes and then stir in the basil after removing from the heat.)

5. Stir the chicken into the sauce just until warmed through. Serve over pasta.

Personally, I love the pomodoro sauce as is (pictured above), without the addition of the chicken. But the chicken does make it a complete meal and my husband swears the only way to eat this is with the chicken. It’s really up to you.

Stop by Designs by Gollum for Foodie Friday.

11 thoughts on “Chicken Pomodoro

  1. How is it that the most simple recipes look delicious on your website. This looks so fancy, but I have all the ingredients in my cabinet right now! Way to go!

  2. This looks SO good. The addition of pesto in a recipe hooks me every time, and this one has the added benefit of being a chicken dish. Love chicken. Thanks for sharing and Happy FF to you!

    XO,

    Sheila 🙂

  3. I love a good sauce, and this looks GOOD! I prefer to make my own so I’ll know exactly what’s going into it. And I am a huuuuge fan of basil as well! So this is a total win for me. Thanks so much for sharing this wonderful recipe!

  4. I was so excited to try this, but I found it sweet and not terribly flavorful, even after upping the basil and hot pepper and adding some wine. I’m surprised because I *love* Gourmet’s recipe for Old-Fashion Meatballs in Red Sauce, and that sauce is as simple as it gets. This does look beautiful, though.

  5. I saw this recipe, had all of the ingredients, and made it last night for dinner. I did add a little cayenne pepper (we like it spicy), and it was absolutely fantastic! I will definately be making this a lot!!!! Thanks for a great recipe!

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