Pasta With Chicken, Tomato & Romano

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Servings: 6 Difficulty: Advanced
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A hearty one-skillet dinner combining tender chicken, fresh tomatoes, and sharp Romano cheese over pasta.
Pasta With Chicken~ Tomato & Romano recipe image
Pasta With Chicken~ Tomato & Romano recipe image
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Pasta With Chicken, Tomato & Romano

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 594.6

Description

This comforting Italian-inspired dish brings together the simplicity of fresh ingredients with robust flavors. Tender strips of boneless chicken breast are sauted with aromatic onions, garlic, and dried basil before being simmered with juicy tomatoes, crisp green peppers, and briny California ripe olives. The sauce reduces into a savory, slightly tangy glaze that clings beautifully to spaghetti or linguine. Finished with a generous sprinkle of grated Romano cheese, this meal offers a perfect balance of textures and tastes. It is an excellent choice for a busy weeknight when you crave something satisfying yet easy to prepare, or for a casual family gathering. The combination of vegetables and lean protein makes it a well-rounded option that feels indulgent without being overly heavy.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
  2. While pasta cooks, cut tomatoes in half crosswise and scoop out the seeds with your fingers.
  3. Coarsely chop the seeded tomatoes and set aside.
  4. Heat oil in a large skillet over medium heat.
  5. Add diced onion and chopped garlic to the skillet and cook until onion is lightly browned and tender, about 6 minutes.
  6. Add chicken strips and dried basil to the skillet and cook until chicken is lightly browned, about 8 minutes.
  7. Stir in chopped olives, julienned green pepper, and chopped tomatoes.
  8. Cook mixture, stirring occasionally, until tomatoes begin to release their liquid, about 2 minutes.
  9. Pour in low-sodium chicken broth and bring the mixture to a boil.
  10. Boil sauce until half of the liquid has evaporated, about 4 minutes.
  11. Drain cooked pasta well and add it to the skillet with the sauce mixture.
  12. Toss everything together until the pasta is evenly coated with the sauce.
  13. Transfer to a serving dish, top with grated Romano cheese, and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 594.6kcal
% Daily Value *
Total Fat 12.5g20%
Saturated Fat 4.5g23%
Cholesterol 95.0mg32%
Sodium 750.0mg32%
Total Carbohydrate 75.0g25%
Dietary Fiber 8.5g34%
Sugars 8.0g
Protein 42.0g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a quicker version, you can use pre-cooked rotisserie chicken, shredded into strips.

If fresh tomatoes are not in season, substitute with one 14-ounce can of diced tomatoes, drained.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to refresh the sauce.

Add a pinch of red pepper flakes to the sauce if you enjoy a bit of heat.

Keywords: chicken pasta, romano cheese, italian dinner, tomato sauce, one skillet meal, weeknight dinner, spaghetti recipe, linguine dish, garlic onion, green pepper, ripe olives, basil seasoning, chicken broth, family friendly, easy cooking, comfort food, vegetable pasta, lean protein, quick meal, homestyle cooking
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