Herb Chicken Pasta Recipe
Herb chicken pasta is an easy 25-minute dinner with tender chicken, fresh rosemary and sage, tomato, and a red wine pan sauce that feeds a family of six.
Servings 6 Servings
Equipment
- Large stockpot for boiling pasta
- 12-inch stainless steel or cast iron skillet
- Colander
- Chef's knife and cutting board
- Wooden spoon or silicone spatula
- Kitchen tongs for tossing the pasta
Ingredients
- 1 lb pasta any shape, cooked al dente
- 1 tbsp olive oil or cooking spray
- 1 medium yellow onion chopped
- 3 chicken breast boneless, skinless, cubed
- 1 sprig fresh rosemary
- 1 sprig fresh sage
- 1 medium tomato diced
- 3 cloves garlic minced
- ½ cup red wine or chicken stock
- 1 cup chicken stock
- kosher salt to taste
- black pepper to taste
- ¼ cup Grated Parmesan cheese
Instructions
- Bring a large pot of water to a boil. Salt the water and add the pasta. Cook according to package directions.
- In a large frying pan over medium-high heat, add the olive oil and chopped onion and cook until the onions are beginning to caramelize, about 4 minutes.
- Add the cubed 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, red wine, and chicken stock. Cook until the chicken is cooked all the way through. Remove the herb sprigs. Salt and pepper, to taste.
- Toss the drained pasta with the chicken mixture and sprinkle with parmesan cheese. Serve immediately.
Nutrition
Calories: 492kcal | Carbohydrates: 62g | Protein: 37g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 269mg | Potassium: 744mg | Fiber: 3g | Sugar: 4g | Vitamin A: 243IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 2mg
