Sunday, July 7, 2013

Chicken and Pasta with Tomato Basil Sauce


When I first got married, I made spaghetti for dinner one night. I served it with a jar of Prego and powdered Parmesan, because that's how we ate it when I was growing up.

We sat down to eat, and my husband hated it! How on earth could I mess up spaghetti? Boil pasta. Warm up sauce. Shake on cheese. Done! 

Turns out it wasn't my cooking though, it was the sauce. Did you know that sugar is the 3rd ingredient in Prego, and that a 1/2 cup serving has 10 grams of sugar in it? To my husband, who grew up in Europe, spaghetti sauce should not be sweet. 

Now that I'm feeding 3 little boys, giving them 1/2 cup of sauce that has the equivalent of 3 Tablespoons of sugar in it seems like a bad idea. I would rather them get that much natural sugar from some fruit, than from having refined sugar added in their dinners. 

So, I spent some time playing around in the kitchen, and found that many sauces can be made from scratch quickly and easily! Without any added sugar! 

I know, I know. You're thinking, "Pasta sauce from scratch on a work night?!?! No way!"
Absolutely! This chicken and pasta dish comes together so quickly and easily, and it is all from scratch!

This sauce is light and fresh, making it a perfect Summer pasta dish.

Printable Recipe

Ingredients
1 Tbsp olive oil
4 chicken breast, or 8-12 chicken cutlets. (I purchase or cut larger chicken breasts up into cutlets for weeknight cooking because they cook SO much faster)
2 medium tomatoes chopped
2 garlic cloves minced
2 Tbsp basil
1 Tbsp butter
1 Tbsp fresh grated Parmesan cheese
1 package spaghetti noodles

Directions
Season your chicken breasts with salt and pepper
Heat the olive oil in a large skillet.
While the oil warms, start boiling water for the pasta. (Once it comes to a rolling boil, add the pasta)
Add the chicken to the skillet, and brown on one side (about 5 minutes). 
















Turn the chicken over. After about 4 minutes,  add in the tomatoes, garlic,  and basil. 
















Give it all a stir, and let the tomatoes cook down for about 5 minutes.
















Add in the the butter and Parmesan, give it all another stir, and let it all simmer together on low until the pasta is ready.
















Drain the pasta and toss it with a drizzle of olive oil to prevent sticking.
Take the chicken from the pan, and place them on top of the pasta.
Pour the sauce over the top, letting it sink down into the pasta.
















And there you have it!
Homemade pasta sauce, and dinner in 30 minutes.

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3 comments:

  1. This was a hit!! So simple and delicious!

    ReplyDelete
  2. Simple and delicious. Not to mention so much healthier. Thanks for linking to Saturday Dishes.

    Linda @ Tumbleweed Contessa

    ReplyDelete

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