Chicken Pomodoro

Weeknight Chicken Pomodoro

Time: 40 min | Serves 4

Not every Italian dish requires hours of simmering and painstaking prep work. The word "pomodoro" means tomato in Italian. Pomodoro sauce is a simple tomato sauce that's used for pasta, pizza, and more. We like this recipe because it is simple but oh so good and the D'Agostino Fleur de Lis pasta captures the sauce perfectly.


1 pkg D’Agostino Fleur de Lis Pasta

4 boneless, skinless chicken breasts (about 1.5 lbs)

28 oz canned crushed San Marzano tomatoes

1/4 cup extra virgin olive oil

1 large yellow onion, chopped

6 large cloves of garlic, minced

6 basil leaves, sliced

Optional green onions for garnish

Salt and pepper to taste


* Gently simmering the chicken in the tomato sauce enriches the flavor of both the sauce and the chicken.

Bring a large pot of water to a boil, add a pinch of salt.

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.

Heat remaining oil in empty skillet over medium-high heat until shimmering.  Cook onion until softened, about 5 minutes.  Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and ¼ teaspoon salt and bring to boil. Lower to a simmer and cook for 30 minutes.

Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.

Drop the D’Agostino pasta in the boiling water and cook until al dente. 

Put basil in the sauce and add salt and pepper to taste.  Remove sauce from heat and serve over the pasta.