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 Dagostino Fleur de Lis pasta captures the sauce perfectly.
40 minutes | Serves 4-6
- Louisiana's love for the Fleur de Lis
- Ingredients for Weeknight Chicken Pomodoro
- Directions for Weeknight Chicken Pomodoro
- About Dagostino Pasta
Louisiana's love for the Fleur de Lis
There is a reason the Fleur de Lis is our best seller. Like many other things, Louisiana has taken the Fleur De Lis symbol and made it our own. For many, it symbolizes the rebirth of the coast after Katrina, the holy trinity, or our beloved New Orleans' Saints.
Ingredients for Weeknight Chicken Pomodoro
4 boneless, skinless chicken breasts
6 large cloves of garlic, minced
Directions for Weeknight Chicken Pomodoro
* 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. When the water is boiling, salt well — like the sea.
- Pat chicken dry with paper towels and season with a good amount of 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 Dagostino Fleur de Lis pasta in the boiling water and cook for 5-6 minutes until al dente.
- Add the basil in the sauce and add salt and pepper to taste. Remove sauce from heat and serve over the pasta and green onions.
Buon Appetito! Enjoy your Weeknight Chicken Pomodoro
About Dagostino Handmade Pasta
From Lemons to Premium Pasta
Our story started with lemon farmers in Sicily. In the early 19th century lemons would go on long voyages from Sicily to New Orleans, usually taking around 100 days. These Sicilians would create settlements in New Orleans and with them came pasta.
The Fresina Family, our founders, were some of these original lemon farmers and started creating handmade pasta in New Orleans in 1926. Since then, the D’Agostino and Hayward families have continued their tradition of creating premium handmade pasta.
Our pasta is still made the old-fashioned way, in our Baton Rouge pasta factory, using the “delicate” method developed centuries ago. Small quantities of purse semolina pasta are cut through bronze, carefully looped over wooden rods, straightened, and then air-dried in wooden cellars.
Celebrated for its delicate texture and classic flavor, our pasta is handmade, all-natural, and preservative free, producing the best tasting pasta available on the market today.
Our sauces are some of the most authentic sauces available outside of Italy. The sauces are handmade in small batches with a unique blend of fresh herbs and spices. Made without preservatives, each batch is carefully examined by our chefs and food scientists to ensure our sauces are the best tasting on the market.
You will experience our time honored family treasure in every meal.