Pasta la Vista, Chicken!
Classic Chicken Pasta Primavera with Tomatoes, Garlic, and Onion
40 minutes
Serves 4
DinnerItalian
Herb's take
This Italian-inspired primavera is a weeknight hero: juicy chicken, sweet tomatoes, and aromatic garlic and onion all tangled up with perfectly al dente pasta. You’ll get hands-on with classic sautéing and learn why finishing pasta in the sauce is the secret handshake of Italian cooks.
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil and cook the fettuccine until just shy of al dente, about 9 minutes. Reserve 1/2 cup pasta water, then drain.
- 02Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper, then add to the pan and sauté until golden and cooked through, 5-7 minutes. Transfer chicken to a plate.
- 03Reduce heat to medium. Add remaining 1 tablespoon olive oil, the onion, and another 1/2 teaspoon salt to the skillet. Sauté until the onion softens and turns translucent, about 4 minutes.
- 04Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
- 05Add the diced tomatoes, dried oregano, and red pepper flakes. Cook, stirring, until the tomatoes begin to break down and release their juices, about 4 minutes.
- 06Return the cooked chicken (and any juices) to the skillet. Pour in the chicken broth and simmer gently for 3 minutes to marry the flavors.
- 07Add the drained fettuccine to the skillet. Toss everything together, adding a splash of reserved pasta water if the sauce seems dry. Cook for another 2 minutes so the pasta absorbs the sauce.
- 08Stir in the chopped basil and Parmesan cheese, then remove from heat.
- 09Taste and adjust seasoning with additional salt and pepper if needed.
- 10Serve immediately, garnished with extra basil and a generous shower of Parmesan.
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