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.
- It tastes amazing!
- The family loves it.
- It’s easy and stolen moments friendly.
- It’s frugal.
- 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
Ingredients
- 2 tbsp olive oil
- 1/4 onion, diced
- 5 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- Salt and pepper, to taste
- 2 15 oz cans diced tomatoes
- 1 1/2 tsp sugar
- 3 tbsp pesto or 1/3 c. fresh basil leaves, torn or cut chiffonade style
- 1/2 lb chicken breasts, cooked and cubed (optional)
Instructions
- 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.
- 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.)
- Add the tomatoes and sugar to the skillet. Simmer for about 5 minutes, until very fragrant and somewhat thickened.
- 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.)
- Stir the chicken into the sauce just until warmed through. Serve over pasta.
Notes
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.
