Chicken Spaghetti with Red Sauce

Easy Chicken Spaghetti

I was having one of those totally uninspired, I have no idea what to fix for dinner kind of days last week. When that happens I usually open the fridge and see what I have on hand.

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.

Ingredients Needed

• Pasta. Use any shape or size of pasta you have on hand.
• Chicken. I used skinless boneless breasts but you could also use thigh meat.
• Tomatoes. Petite Diced tomatoes and tomato sauce but if you only have whole tomatoes, just smash those up. You could also used crushed tomatoes. Flavor will be the same, just the texture will vary. Use a good quality tomato such as San Marzano.
• Garlic. Fresh minced garlic
• Onion. White or yellow onion will work
• Seasoning. Salt, garlic salt, red pepper flakes and oregano. Could also use some Italian seasoning. I use fresh basil when I have it for great flavor but if you don’t have it, substitute in some dried basil.
• Sugar. Just to sweeten the tomatoes a bit, if needed.
• Olive Oil.
• Red Wine Vinegar. You can also use white vinegar or balsamic vinegar.
• Parmesan Cheese. For garnishing on top.

How to Make Chicken Tomato Pasta

• Cut up chicken breasts into bite size pieces.
• Mix together olive oil, red wine vinegar, garlic, salt and oregano. Place in chicken and marinade in bowl and cover with plastic wrap or use a zippered plastic bag. Let marinate for 30-60 minutes.
• While chicken is marinading, make the sauce.
• Sauté onions and garlic in olive oil.
• Add in a can of diced tomatoes.

Frequently Asked Questions

Tips For Cooking Perfect Pasta

• Make sure you use a big enough pot. The pasta can expand up to three times in normal size.
• Use enough water to completely cover pasta and allow an inch or two on top.
• Add a little salt to your water to make it boil faster.
• Add the pasta after the water has come to a boil.
• Cook pasta until al dente. You want there to still be some resistance to the pasta when you bite into it. The pasta will continue to cook after you remove it from the water so don’t over cook the pasta. You don’t want your pasta mushy or gummy.
• Drain the pasta when it has reached the desired softness. Do not rinse your pasta with cold water. The starch that is on the noodles gives it flavor and helps the sauce to stick to it.