Pomodoro is a famous Italian sauce that embodies the flavors of summer. Juicy fresh tomatoes, basil, and garlic are all you need for a great meal. And you don’t have to use perfectly ripe summer tomatoes to prepare this recipe. Cherry or grape tomatoes, plucked when ripe, are a year-round option.
Ingredients:
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided, plus more for garnish
- 2 tablespoons extra-virgin olive oil, plus more for garnish
- 3 large garlic cloves, minced
- 1/2 cup dry white wine
- 4 cups (24 ounces) cherry or grape tomatoes
- 1/2 cup chicken broth
- 2 tablespoons chopped fresh basil, plus leaves for garnish
- 12 ounces rigatoni, cooked, optional (for serving)
Instructions:
Step No.01
To cook the chicken, season with 1/4 teaspoon pepper and 1 teaspoon salt.
Heat the oil in a big skillet over medium-high heat for about 3 minutes, or until it shimmers. Cook the chicken in an even layer, turning once halfway through, until golden brown and a thermometer inserted into the thickest portion registers 165°F, 6 to 8 minutes on each side.
Remove the chicken from the skillet (do not clean it), transfer to a platter, cover loosely with aluminum foil, and set aside.
Step No.02
To prepare the sauce, reduce heat to medium and add garlic to the same skillet. Cook for approximately 30 seconds, stirring regularly, until aromatic. Stir in the wine and cook, scraping up any browned pieces from the skillet, until slightly reduced, approximately 1 minute.
Mix in the tomatoes, broth, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring periodically, until the tomatoes soften and burst, about 4 minutes. Use the back of a spoon to crush the tomatoes. Cook for about 5 minutes, or until the mixture thickens.
Step No.03
Stir in the basil and arrange the chicken evenly in the tomato mixture. Turn off the heat and set aside for a few minutes to rewarm the chicken.
Step No.04
To serve, slice the chicken into 1/4-inch thick slices. Spoon the sauce over the pasta (if using) and then equally distribute the sliced chicken. Garnish with basil leaves, more pepper, and olive oil.
Keep the remaining sauce and/or chicken in an airtight container in the refrigerator for up to 5 days.
Full Recipes:https://www.simplyrecipes.com/chicken-pomodoro-recipe-8624736