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Chicken and Pasta Pomodoro

Chicken and Pasta Pomodoro Recipe

This light tomato sauce is flavored with fresh garden tomatoes, garlic and wine for a true Italian taste.  It may just become your favorite pasta sauce.


4-6 servings


25 minutes to assemble   
20 minutes to cook
Total time: 45 minutes


1/2-16 oz box (8oz) Notta Pasta Linguine
1 1/2 lbs boneless, skinless chicken breast
Salt and pepper
1/2 cup cornstarch for dusting
1/3 cup olive oil, divided
1/2 cup shallots (2 large), minced
2 tablespoons minced garlic
1 cup favorite white wine*
3 cups fresh chopped plum tomatoes
1/2 cup heavy cream
1/2 cup fresh basil, firmly packed
Optional: Parmesan cheese
*We used an unoaked Sauvignon Blanc


  1. Put a large pot of salted water on to boil.
  2. Slice chicken across grain into thin strips, separate and place on large baking tray.  Season with salt and pepper and dust with cornstarch until coated.
  3. Heat 2 tablespoons of oil in large skillet over a medium-high heat.  Sauté 1/2 batch chicken until golden and remove to plate. Sauté remaining chicken, adding remaining oil as needed.  Remove to plate.  Cover.
  4. Using oil in skillet, sauté shallots and garlic until golden brown.
  5. Add wine and stir.  Boil until reduced by one half. Add tomatoes and simmer until soft about 2-3 minutes.
  6. Add heavy cream and stir to combine.  Add chicken with any accumulated juices and basil. Cook until slightly thickened.
  7. Meanwhile, boil Notta Pasta according to box directions.  Drain and add to skillet.  Toss to combine. Serve with Parmesan cheese if desired.


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Chicken and Pasta Pomodoro

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