Who likes boneless chicken breasts? Who likes tomatoes? Who likes boneless chicken breasts with tomatoes? Now if you’re like my husband, Felix, who will eat anything with boneless chicken breasts and tomatoes, you will surely love this chicken pomodoro pasta. This dish is perfect for those lazy Saturday lunches, when you’d rather eat out because you can’t be bothered to prepare something. (And we all know eating out can get pretty darn expensive!) I got this recipe from Cook’s Country, and it’s really easy, I tell you. You know what, you probably even have most of the ingredients available, anyway, if not in your pantry, your fridge. So why not give it a try? Promise me you will?

Have a great weekend!

Chicken Pomodoro

(serves 4)

4 boneless, skinless chicken breasts (about 1 1/2 lbs)
3 tablespoons olive oil
1/2 cup finely chopped onion
4 garlic cloves, minced
1 tsp dried oregano
1/4 tsp red pepper flakes
1 (14.5 ounce) can diced tomatoes
1/3 cup heavy cream
1/4 cup finely chopped fresh basil
salt
pepper

Directions:

1. Pat chicken dry with paper towels. Season with salt and pepper.

2. Heat about a tablespoon of olive oil in large skillet over medium-high heat. Cook chicken until golden brown, about 3 minutes per side. Transfer to a plate.

3. Heat remaining olive oil in empty skillet. Cook onion until softened. Add garlic, oregano, and pepper flakes. Stir in tomatoes, cream and 1/4 teaspoon salt. Bring to boil. Return chicken to skillet. Simmer covered, for about 10 minutes or until chicken is cooked through.

4. Remove chicken from the skillet and transfer to a platter. Tent with foil. Continue simmering the sauce, uncovered, for about 5 minutes (until slightly thickened). Remove from the heat and stir in basil. Pour sauce over chicken.

Serve with penne or angel hair pasta or rice. Whichever floats your boat.

Source: Cook’s Country