If you need a quick weeknight meal, this is a great go-to recipe. I’ve adapted it from a book called While the Pasta Cooks. It’s available through Amazon.com and was one of the very first books I owned when I started to get into cooking. Every recipe is doable in the time it takes to boil the pasta. That’s every Mom’s dream dinner! So go get a pot of water boiling and let’s make some dinner.
Start by caramelizing a medium onion that’s been chopped. I used a bit of olive oil, but you could use cooking spray if you’re trying to cut back the fat grams.
Add 3 cubed chicken breasts and cook until it begins to lose the raw look, but not cooked all the way through. You don’t want rubber chicken.
Toss in a sprig of rosemary and a sprig of sage. You’ll take them out later, or conversely you could announce that whoever gets the sprig of rosemary has to do dishes.
Quick Herb Chicken Pasta
1 lb shaped pasta, cooked al dente
1 tbsp olive oil (or cooking spray)
1 medium onion, chopped
3 boneless, skinless chicken breasts, cubed
1 sprig each of rosemary and sage
1 medium tomato, diced
3 cloves garlic, minced
1/2 cup red wine
1 cup reduced sodium chicken broth
salt and pepper to taste
1 Bring a large pot of water to a boil. Salt the water and add the pasta. Cook according to package directions.
2 In a large frying pan over medium-high heat, add the oil and onion and cook until the onions are beginning to caramelize, about 4 minutes.
3 Add the chicken and cook until it is no longer raw looking on the outside, but still uncooked on the inside. Add the rosemary and sage, tomato, garlic, wine and chicken broth. Cook until the chicken is cooked all the way through. Remove the herb sprigs. Salt and pepper to taste.
4 Toss the drained pasta with the chicken mixture and sprinkle with parmesan cheese.