The heat of the spices and the fresh coolness of the cherry tomatoes compliment each other really well in this dish. Great for weeknights!
- Butter, Olive Oil or Grapeseed oil (to coat pan)
- 1 LB boneless, skinless chicken breasts, cut up into cubes
- 1 onion, chopped
- 3-5 cloves garlic, minced/chopped
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1 cup white wine
- 2 cups low sodium chicken stock
- 1 TBS hot sauce (or less based on preference)
- 2 TBS freshly squeezed lemon juice
- 12 0z uncooked linguine or fettuccine
- 6-12 cherry tomatoes, cut in half
- 1 TBS fresh parsley (for garnish)
- 1/4 cup (at least!) freshly grated Parmesan cheese
Melt the butter or pour 1 TBS oil to coat pan of a dutch oven or braising pan. Add the chicken and cook until no longer pink, about 5 minutes. (I had heat on medium- high, and turned down to medium for the next step).
Add the onion, garlic, oregano and red pepper flakes to the pot and cook for 5 more minutes, or until the onion softens and becomes translucent. .
Add the wine and deglaze the pan for 1-2 minutes scraping any brown bits off the bottom. Then add the chicken stock and lemon juice and pasta. Cook, string occasionally, about 8 minutes or until pasta is el dente.
Remove from heat and add the tomatoes and parsley and cheese.
*** At the end I still had a bit of liquid in the pan, this did thicken as the dish sat on the counter and can be used as a sauce, or added to a container for leftovers when reheating.
**Adapted from “30-Minute One-Pot Meals”