Chicken and Pasta Pomodoro

1. 1

   Pasta: in a large pot, boil 6 to 8 cups of water and add vermicelli noodles (or your favorite pasta noodles).

2. 2

   Drain pasta when done and toss with olive oil.

3. 3

   Pomodoro sauce: heat olive oil up in your saute pan.

4. 4

   Add diced shallot, onion, and garlic.

5. 5

   Cook for approximately 4 minutes to soften.

6. 6

   Add all cans of tomatoes.

7. 7

   Then add the capers and olives.

8. 8

   Sprinkle in 1 teaspoon of the black pepper, thyme, and basil to suit your taste.

9. 9

   Dont forget a little sprinkle of sugar to cut the acidic taste in the tomatoes.

10. 10

    Chicken: wash chicken breasts and sprinkle sea salt, pepper and olive oil on all sides.

11. 11

    Cook on a George Foreman grill or in a skillet.

12. 12

    Let chicken sit for 3 or 4 minutes until juices redistribute.

13. 13

    Slice each chicken breast into strips.

14. 14

    Then plate up the pasta, pomodoro sauce and top with sliced chicken breast.

* Per serving · 4 servings · Values may vary.

No additional tips available.