Weeknight Chicken Pomodoro

Pan-roasted Chicken

1. Preheat oven to 425°F. Season chicken breasts with salt and pepper to taste.

2. Heat a large ovenproof skillet over medium high heat and add the canola oil.

3. Sear the chicken breasts over medium high heat until browned on one side.

4. Flip the chicken browned side up and place in the oven. Cook until the internal temperature is >165°F as measured by a calibrated thermometer (13–15 minutes).

5. Remove the fully cooked chicken from the pan to rest on a plate. Reserve the pan.

For Assembly

1. Heat a pot of water and fully cook rigatoni (or your favorite pasta!) al dente. This is good to do while the chicken is cooking. Drain and reserve pasta.

2. Heat the reserved pan you used to pan roast the chicken over medium high heat and deglaze the pan with white wine. Make sure to scrape up all the good browned bits from the pan – that’s flavor!

3. Reduce the wine by half, and add the garlic and the San Marzano tomatoes. Reduce to medium low and simmer 5–10 minutes or until thickened.

4. Add cooked pasta to the pan and toss with the sauce. Add the fresh parmesan and torn basil and toss to combine.

5. Season with salt, pepper, and red chili flakes to your taste.

6. Transfer the pasta to serving bowls and top with the fully cooked chicken.