Pasta a la Leigh Anne

Yesterday I had an over abundance of basil left over from dinner on Wednesday night so I needed to use it up.  I also had a couple of chicken breasts that needed cooking and I was in a pasta kind of mood.

As a result I give you Pasta a la Leigh Anne.

Pasta ala Leigh Anne

The first step was to cut up the boneless, skinless chicken breasts.  I decided to marinade them for a little to give them a some more flavor.  I mixed together some olive oil, red wine vinegar, garlic salt and oregano.

Pasta ala Leigh Anne

For the sauce I sauteed some onions and garlic and then added in a 28 oz can of diced tomatoes (use a good quality brand of tomatoes.  I used San Marzano)

To that I added a little sugar, red pepper flakes, dried oregano and that fresh basil I had along with a small can of tomato sauce to thicken it up a bit.  I then let it simmer for about 20 minutes while I cooked up the chicken in a frying pan.  Once that was cooked I mixed it all together and served it over pasta (I had angel hair in the cupboard)  A sprinkle of fresh Parmesan and some more fresh basil on top was the crowning touch.

Pasta ala Leigh Anne

I must say I was quite impressed with myself.  I am pretty much a recipe user not recipe maker. Not only was it quick and easy to put together it was quite delicious and my family thought so too!

So next time you are in a pasta kind of mood give Pasta a la Leigh Anne a try!  Enjoy!

Pasta ala Leigh Anne

Pasta a la Leigh Anne

Ingredients

  • 2 tsp olive oil
  • 1/2 C chopped onion
  • 3 cloves garlic, chopped
  • 1 can (28 oz) diced tomatoes
  • 1 small can tomato sauce
  • 1/2 tsp red pepper flakes
  • 1 tsp oregano
  • 2 tsp sugar
  • 1/2 C chopped fresh basil, reserve some to sprinkle on top
  • freshly grated Parmesan cheese for garnish
  • 2 skinless, boneless chicken breasts cut into bite size pieces(see marinade recipe below)
  • Marinade for Chicken:
  • 1/4 C olive oil
  • 1/4 C red wine vinegar
  • 1 tsp oregano
  • 1/2 tsp garlic salt

Instructions

  • Saute onions and garlic in olive oil
  • Add in tomatoes, tomato sauce, oregano, sugar, red pepper flakes and fresh chopped basil Simmer for 20 minutes
  • While simmering cook marinaded chicken in a frying pan until cooked through
  • Add chicken into sauce and serve over pasta
  • Garnish with freshly chopped basil and freshly grated Parmesan cheese
  • Marinade for Chicken:
  • Mix together and add cut up chicken
  • Marinade for 30-60 minutes and then cook in a frying pan until meat is cooked through

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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Comments

  1. Valerie A. H. says

    I love dinners like that. I came up with one of my own recipes this month also. It came out really good too. I had everything on hand and threw it together quickly. My family really loved it. Very tasty. Here’s the recipe…

    Val’s Quick White Bean Chicken Soupy Stew

    3 T. oil
    ½ large onion, chopped
    3 cloves garlic, crushed
    2 teaspoons Oregano
    2 teaspoons Cumin
    2 teaspoons Cilantro
    2 4 oz. cans mild green chiles (Hatches)
    2 cups water
    1 T. chicken bouillon (Knorrs)
    2 cans cream of chicken soup
    2 cans Northern white beans, don’t drain juice
    3 handfuls frozen corn and carrots (small carrots)
    Cooked chicken pieces (bit size)
    Fresh milled black pepper

    Optional: I added pieces of avocados on top on my bowl of soup. Really good.

    In a soup pot, sauté onions in oil until light brown; Add garlic but don’t burn it. Add the rest of the ingredients. Simmer for about 10 minutes.

    Serve soon after making it with crusty bread.

  2. Valerie A. H. says

    Please note on the recipe I left above in the comments box…It is 2 cans,
    4 ounces each of the chiles (not 24 oz.). ;-)

  3. Danielle says

    I made this for dinner tonight to rave reviews from my family. My husband asked me to put it on the frequent rotation of dinners and my son had seconds. Thanks Leigh Anne!

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