Chicken in Quick Tomato Sauce

Chicken in Quick Tomato Sauce
Contributor
Chicken in Quick Tomato Sauce
Jane Bruce/The Daily Meal
Chicken in Quick Tomato Sauce

This recipe is a great weeknight meal because most of the ingredients are already in your pantry. Chop the vegetables while you get nice color on the chicken. Then bring the water to a boil and cook the pasta while the sauce simmers. If you multitask, it all comes together in about 30 minutes.

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4
Servings
470
Calories Per Serving
Deliver Ingredients

Ingredients

  • chicken thighs
  • Salt and pepper
  • 2  Tablespoons  olive oil
  • 1  Tablespoon  tomato paste
  • clove garlic, minced
  • ½  yellow onion, diced
  • 8  Ounces  white button mushrooms, quartered
  • 1  Pound  dried pasta
  • large vine-ripe tomatoes, roughly chopped
  • 1  Teaspoon  dried oregano
  • ½–1  Cup  white wine or water
  • 1½  Teaspoon  capers
  • Grated Parmigiano-Reggiano cheese, optional

Directions

Sprinkle the chicken with salt and pepper. Heat a high-sided pan over medium-high heat, and then add 1 tablespoon of the olive oil. Sear the chicken on both sides until browned, but not cooked all the way through.

Bring a large pot of salted water to a boil.

Set the chicken aside and add the remaining tablespoon of olive oil to the pan, and then add in the tomato paste, garlic, and onions. Cook until the onions are translucent and the tomato paste turns brick red, about 5 minutes. Add in the mushrooms and cook for 5 minutes.

When the water comes to a boil add in the pasta and cook according to package directions.

Add in the tomatoes and oregano, and cook until slightly crushed. Pour in some wine and bring to a simmer. Season the sauce with salt and pepper. Add the chicken back to the pan along with the capers, and simmer until the chicken is cooked through and the sauce thickens up, about 20 minutes.

Toss the pasta with the tomato sauce and serve with the chicken. Top with a bit of cheese, if using.

Nutritional Facts

Total Fat
9g
13%
Sugar
59g
66%
Saturated Fat
7g
29%
Carbohydrate, by difference
96g
74%
Protein
4g
9%
Vitamin A, RAE
4µg
1%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
895mg
90%
Choline, total
10mg
2%
Fiber, total dietary
19g
76%
Folate, total
21µg
5%
Iron, Fe
5mg
28%
Magnesium, Mg
244mg
76%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
94mg
13%
Riboflavin
1mg
91%
Selenium, Se
6µg
11%
Sodium, Na
64mg
4%
Water
70g
3%
Zinc, Zn
14mg
100%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

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