I have to admit, when I made this recipe, I was a little stunned at how good it came out.
I consider myself a good cook, but I don’t see myself as a restaurant quality chef. But thats how this pasta turned out. Seriously. So dang good.
The recipe for the sauce is fairly simple and it only dirties up one pan. Dinner is ready in a about 40 minutes, but most of the active time is spent cooking the chicken. The sauce simmers for 30 minutes to thicken up and let the spices blend.
I served it over regular pasta, but you can use whole wheat if you wish. Just make sure to measure since pasta can be tricky with serving sizes. Approximately one cup cooked is equal to 200-ish calories.
To make it look like I was eating more pasta, I made a hole where the chicken is. Sneaky huh? But it gives the illusion that your plate is full of pasta! I hope you love it as much as we did.
- 4 chicken breasts
- 1 20 oz can of crushed tomatoes
- ½ tsp dried basil
- ¼ tsp crushed red pepper
- 3 garlic cloves
- pasta for serving
- Heat a large pan over medium and spray with PAM
- Take your thoroughly thawed chicken breasts and pat dry with a paper towel. Sprinkle with salt and pepper.
- Place chicken breasts in the preheated pan and cook for 5-7 minutes each side, until browned.
- Remove chicken breasts from pan and add crushed tomatoes and spices. Mince the garlic in to the sauce and stir well.
- Add chicken breasts back to pan, covering with sauce and let simmer on very low for 30 minutes
- Serve over cooked pasta