Chicken and tomato pasta
Chicken and tomato pasta with diced chicken breast, tinned tomatoes and garlic. Simmer the chicken until fully cooked, then fold in the pasta.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 250g raw boneless chicken breast, cut into 2cm pieces
- 160g dried pasta
- 400g tin chopped tomatoes
- 1 small onion, diced
- 1 garlic clove, crushed
- 1 tbsp olive oil
- ½ tsp dried mixed herbs
- Black pepper, to taste
Method
- Prepare the chicken safely
Prepare the vegetables first. Cut the raw chicken on a separate board, then wash your hands and clean the board and knife. Do not wash the chicken.
- Soften the onion and brown the chicken
Heat the oil in a deep frying pan. Soften the onion for 5 minutes, add the chicken and turn the pieces for about 4 minutes to colour the outside. Browning alone does not mean it is cooked.
- Simmer the tomato sauce
Add the garlic, tomatoes and herbs. Simmer gently for 12–15 minutes, stirring and adding a splash of water if the sauce gets too thick.
- Cook the pasta and check the chicken
While the sauce simmers, cook the pasta according to its packet instructions. Reserve a mug of pasta water before draining. Before combining, check the thickest chicken pieces reach 75°C for 30 seconds with a clean thermometer; cook longer if necessary.
- Combine and serve
Stir the drained pasta into the sauce until evenly coated and hot. If the sauce clings in thick clumps, add reserved pasta water a tablespoon at a time rather than extra oil. Season with pepper and serve, dividing the chicken between the bowls.
Make it work with what you have
- This method is for raw chicken, not leftover cooked chicken. For already-cooked chicken, choose the leftover soup or wraps instead.
- Add a handful of spinach to the sauce for the final few minutes if you want extra vegetables.