The Pioneer Woman Tasty Kitchen
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Chicken and Pasta Pomodoro

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Level: Easy

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Description

A stick-to-your-ribs meal that looks fancy, but is really easy to prepare!

Ingredients

  • ¼ cups Olive Oil
  • 1 whole Shallot
  • ½ cups Diced Onion
  • 1 clove Garlic
  • ¼ cups Capers
  • 3 cans (14.5 Oz. Can) Italian Stewed Tomatoes With Garlic, Onion And Oregano
  • 1 can (4 Oz. Can) Chopped Black Olives
  • 2 teaspoons Black Pepper
  • ½ teaspoons Thyme
  • 1 teaspoon Dried Basil (or Fresh If You Have It)
  • ½ teaspoons Sugar
  • 4 whole Boneless, Skinless Chicken Breasts
  • 1 package (16 Oz. Package) Vermicelli Noodles
  • 1 teaspoon Sea Salt

Preparation

Pasta: in a large pot, boil 6 to 8 cups of water and add vermicelli noodles (or your favorite pasta noodles). Drain pasta when done and toss with olive oil.

Pomodoro sauce: heat olive oil up in your saute pan. Add diced shallot, onion, and garlic. Cook for approximately 4 minutes to soften. Add all cans of tomatoes. Then add the capers and olives. Sprinkle in 1 teaspoon of the black pepper, thyme, and basil to suit your taste. Don’t forget a little sprinkle of sugar to cut the acidic taste in the tomatoes.

Chicken: wash chicken breasts and sprinkle sea salt, pepper and olive oil on all sides. Cook on a George Foreman grill or in a skillet. Let chicken sit for 3 or 4 minutes until juices redistribute. Slice each chicken breast into strips.

Then plate up the pasta, pomodoro sauce and top with sliced chicken breast.

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