Still, as an adult, I'm not normally a tomato sauced pasta lover. I'd rather have a butter sauce, Asian sauce, or cream sauce with my pasta. However, Saturday I was craving a tomato-ey coated thick pasta. I had some buccatini left in my cupboard and I wanted to use that. I knew to use that I needed a sauce that would flow through the tube of the buccatini.
I decided I had to make do with what was in my cupboard to create a dish because I was not going out in the snowy cold weather we were having on that lovely October day! Seriously, I really hate seeing snow before December. Grumpy is a lot like me when it comes to pasta sauce - and he wants his full of beef if he has it in a tomato based one...so he wasn't extremely excited about the dinner, however, he did eat it and say it was good. I guess that's good enough of an endorsement from him!
This will be my submission for Presto Pasta Nights. This week Ruth of Once upon a Feast is hosting. For the guidelines on participating, please check out the PPN website! I hope to see you there :)
Chicken Tenders in Garlic Tomato Sauce with Buccatini
2 tablespoons olive oil
2 lbs chicken breast tenders
3 large cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 cup diced tomatoes with liquid
1-1/2 cup vegetable broth
1/2 cup water
1 chicken boullion cube
1-1/2 tablespoon tomato paste
Heat olive oil in large frying pan. Place chicken tenders in hot oil and season with pepper. Cook about 4 minutes on each side over medium heat. Remove chicken from pan and set aside.
Leave oil from cooking chicken in pan. Add garlic and stir fry for a minute. Add chopped parsley and stir-fry another 30 seconds. Add Tomatoes, vegetable broth, water, and chicken bouillon cube. Bring to a boil, reduce heat. Place chicken back in pan. Simmer covered for 15 minutes. Remove cover, remove chicken and set aside. Add tomato paste and simmer 5 minutes uncovered. This will reduce the liquid and thicken it.
While chicken is cooking, cook buccatini according to package directions. Drain, add about 1 teaspoon oil to hot pasta and set aside.
When sauce is reduced and thickened, toss with buccatini. Top with chicken and more fresh chopped parsley and serve!