Pasta Pomodoro with Chicken

Dec 8, 2015

Pasta Pomodoro with Chicken


1 8 oz-package of whole grain capellini pasta
1/4 cup EVOO (extra-virgin olive oil)
1 medium red onion, chopped
1 lb organic chicken breasts
4 Roma tomatoes, chopped (or 28 ounce can peeled tomatoes, puréed in a food processor)

1 tablespoon chopped, fresh basil
1/2 cup shaved Parmesan cheese
1 tablespoon minced garlic
Sea salt & pepper to taste


1.  Preheat oven to 350 degrees.  Place chicken breasts in a glass baking dish for approximately 30-40 minutes, or until fully cooked -- making sure to turn chicken halfway through cooking.

2.  While the chicken is baking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked until al dente. Drain well in a colander set in the sink.

3.  Once chicken if fully cooked, remove from oven and cut into 1/4 in pieces.  

4.  Heat olive oil in a large pot over medium-high heat. Place onion and garlic in the skillet in and cook until the onions are tender and caramelized.  Stir in the chicken, season with salt and pepper, then reduce the heat to medium. 

5. Toss the pasta, tomatoes, and basil with the chicken. Stir in up to 1 cup of water if the pasta becomes dry.  Serve and sprinkle with the shaved Parmesan cheese.   Enjoy!

21 Day Fix Containers:
Pasta - Yellow container
Sauce with vegetables - Green container
Chicken - Red container
Parmesan cheese - Blue container

*Simply measure how much of each container based on your serving size
(i.e. 2 yellows, 1 green, 1 red, 1/2 blue is my average dinner portion size)