Tomato Chicken Pasta

Hello! Tonight for dinner my family had a simple but delicious pasta dish. I made it with some fresh tomatoes picked straight from my grandmother’s garden. (Thank you grandma Jean!)

Start by marinating 2 lbs of chicken. I used a herb and white wine marinade for a half hour and cut my chicken breasts into thinner strips rather than large breasts but I’m sure your favorite marinade could work.

While waiting for the chicken, cut up 2-3 tomatoes into medium chunks and set them aside.

Once the chicken is marinaded, put a pan on heat with some olive oil. After it is heated, add the chicken (marinade and all) and put a lid on to keep in the steam. Meanwhile, boil some water for the pasta.

Occasionally flip the chicken until it’s around halfway cooked, then add the tomatoes. Also, add around 1/4-1/3 of a cup of red wine vinegar and about a teaspoon each of garlic salt and parsley. Once the water is boiling, add a pound or two of pasta.

Return the lid back and let it steam for longer. If you notice the liquid level getting too low, add some chicken broth or water to the bottom of the pan. When I added the tomatoes, a ton of liquid from the tomatoes appeared to make this yummy chicken tomato broth.

Check the chicken and once cooked, either serve whole or shred it into the sauce and pour it over the pasta.

Tada! I also made a non-tomato version with some water and extra wine vinegar and it was just as delicious. 🙂

And here’s the recipe card:

Hope you enjoy this as much as we did! 🙂
-Redheadedwhovian