I. crave. pasta.  If anyone ever told me that I could not eat it, I would be devastated.  Likewise, if anyone had ever told me when I was a young girl that I would love it as much as I do now I would have given them a funny look!  I hated it as a child.  I know, I was weird.  Potatoes & Pasta….neither one of them were foods I wanted to eat as a child.

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
printable recipe
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!