Pomodoro Chicken with Garlic Spaghetti

Pomodoro Chicken with Garlic Spaghetti

Italian-inspired pomodoro chicken with pan-seared chicken cutlets smothered in a creamy white wine sauce bursting with fresh, juicy tomatoes. It’s served alongside spaghetti infused with a ton of garlic, Parmesan cheese, red pepper flakes, olive oil, parsley and lemon.

The lemon doesn’t make it tart or tangy, it’s light and helps brighten up all the other flavors. It’s the garlic that’s in-your-face. The star of the spaghetti show.

The sauce is made in the same pan you cook the chicken and comes together in just a few minutes. It’s made with white wine, chicken broth and half & half plus chopped fresh tomatoes and green scallions for serving.

{For an alcohol-free version substitute more broth for the wine and add a tablespoon of lemon at the very end.}

This is a meal you can make on a busy weeknight but impressive enough to serve to company! No need to slave over a hot stove all day long. This is proof positive a bunch of simple flavors can come together to make something fantastical.

That is so a word. It should be part of the name.

Fantastical Chicken Pomodoro.

Pomodoro Chicken with Garlic Spaghetti
Pomodoro Chicken with Garlic Spaghetti

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 4 servings

Pomodoro Chicken with Garlic Spaghetti

Italian-inspired pomodoro chicken with pan-seared chicken cutlets smothered in a creamy white wine sauce bursting with fresh and juicy tomatoes served alongside spaghetti infused with a ton of garlic, Parmesan cheese, red pepper flakes, olive oil, parsley and lemon.

INGREDIENTS:

Chicken:
4 chicken cutlets or small boneless, skinless chicken breasts pounded to 1/4-inch thick
sea salt and fresh black pepper
1/4 cup all-purpose flour
2 - 3 tablespoons olive oil
1/3 cup white wine, optional*
3/4 cup low-sodium chicken broth
3/4 cup half & half
1 cup chopped fresh tomatoes
chopped scallions, for garnish
Spaghetti:
8 ounces spaghetti
2 tablespoon olive oil
2 tablespoons minced garlic
1 tablespoon minced fresh parsley
1 teaspoon lemon zest
1/2 cup grated Parmesan cheese
a couple dashes of red pepper flakes, to taste

INSTRUCTIONS:

  1. Cook the spaghetti in a large pot of boiling salted water according to package directions.
  2. Meanwhile, cook the chicken:
  3. Season the chicken with salt and pepper on both sides then dredge in the flour.
  4. Add the oil to a large, nonstick skillet set over over medium-high. Add the chicken and cook on each side 3 - 4 minutes or until thoroughly cooked. Remove the chicken to a plate and cover with foil.
  5. Add the wine, broth and half & half to the pan, bring to a simmer and cook about 5 minutes, stirring often until slightly thickened. Stir in the tomatoes then bring back up to simmer for a minute or two. Season to taste with salt and pepper.
  6. Add the cutlets to the pan and spoon the sauce over them. Remove from the heat and put a lid on the pan.
  7. Drain the pasta and reserve 1/2 cup of the water. Add the olive oil to the same pan set over medium-low heat with the garlic and cook until fragrant about 2 minutes.
  8. Stir in the pasta water, parsley, lemon zest and spaghetti; toss well. Add the Parmesan and toss again. Season to taste with salt, pepper and red pepper flakes.
  9. Serve with the chicken and garnish with scallions.
  10. *For an alcohol-free version substitute more broth for the wine and add a tablespoon of fresh lemon juice at the very end.

Notes:

Adapted from Cuisine at Home

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/pomodoro-chicken-garlic-spaghetti/

Pomodoro Chicken with Garlic Sauce

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Comments

  1. BeadedTail says

    It sounds so fancy but looks pretty easy to make and certainly looks yummy!

    Hope you’re having a wonderful, sunpuddle filled week Moon! Purrs, Angel & Isabella

  2. Doris says

    P.S.
    I did not see my last comment re: the Peruvian roast chicken recipe and I did make it! WOW and double WOW! It was so good , so flavorful and my hubby kept on commenting on the smells emanating from the oven. I did use a combo of smoked paprika and regular kind but that’s my style, always changing a thing or two. It was the best!

  3. Doris says

    Hi Reeni!
    Happy Wednesday to you! I had just purchased a bunch of boneless breast cutlets and this will bel tonight’s menu. Do you think I could use a Marsala instead of the white wine? I have both but you know me—I gotta put my own spin on things! I love the simplicity of the recipe but such a grand presentation. Hope you and Moon person are doing well. Big hugs to you both! XOX

    • Reeni says

      Hi Doris! If you think Marsala will work then it will! :-) I’ve only cooked with it once a long time ago and didn’t like it. Blasphemous, I know. I saw both your comments about the Peruvian chicken! I think you left the first one on a different post – I answered you back – I’m glad you liked it with the turkey! I was thinking of smoked paprika too – bet it was great! Have a wonderful week and thanks for stopping by! Hugs to you and all your furbabies! xoxo

      • Doris says

        Hi Reeni!
        Glad you did see the comments. Honestly, it was such a succulent and tasty turkey breast. I do hope you try it one time on the turkey. By the way, I stuck to the original recipe with the white wine on the chicken breast. I think it works best with that and plan to keep it the same. Hugs to all of you! XOX

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