Italian Chicken and Pasta Skillet
We had this Italian Chicken and Pasta Skillet one night last week. I was in a rush and did it totally off the cuff. I had no intentions of posting it here on our blog. But, Gammy said, “Mmmm, you ought to post it. It’s good and it’s easy. I think people will want to make it.” She gives good advice, so, here it is.
I made it again so that I could provide you with some pictures and here it is.
Put a skillet, that is big enough to handle all of the ingredients, on at medium high and drizzle enough olive oil to cover the bottom. Put a pot of water on for the pasta and add the pasta. No, you don’t have to waitfot the water to boil. Add some salt. Keep an Eye on the pasta. You want it to be a little more firm then al dente when you add it to the skillet later. It will finish cooking in the skillet.
Cut up the chicken into about one inch chunks and add them to the skillet. Turn them as they cook to get them cooked on all sides.
Cut the onion into about 1/2″ wide strips and the tomatoes in to about 3/4″ chunks. When the chicken is browned on all sides push it off to the side of the skillet.
Add the Onions. If the pasta is done just a little short of al dente but the skillet stuff is still cooking just drain the water out and drizzle a little olive oil on it. Mix it up. Turn off the burner and put the pot back on it to rest there while the skillet stuff is doing it’s thing.
And when the onion strips start to wilt add the tomatoes. Sprinkle it all with some garlic powder and some dried basil.
Mix it all together.
And add the pasta.
Toss it all together as the pasta and the tomatoes catch up with the onions and chicken.
Then serve up your Italian Chicken and Pasta Skillet dinner. Garnish it generously with grated parmesan. Bon Appetito!
Italian Chicken and Pasta Skillet
Ingredients
- olive oil
- 2 boneless skinless chicken breast or 4 boneless skinless thighs
- 1 and 1/2 cups penne pasta or another pasta of YOUR choice
- 1/2 medium size onion cut into1/2" wide strips
- 2 fresh Roma tomatoes cut into 3/4" cubes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil leaves
- grated parmasan cheese for garnish
Instructions
- Put a skillet, that is big enough to handle all of the ingredients, on at medium high and drizzle enough olive oil to cover the bottom. Put a pot of water on for the pasta and add the pasta. Add some salt if you want, or not. It's up to you. Keep an Eye on the pasta. You want it to be a little more firm then al dente when you add it to the skillet later. It will finish cooking in the skillet.
- Cut up the chicken into about one inch chunks and add them to the skillet. Turn them as they cook to get them cooked on all sides. Cut the onion into about 1/2" wide strips and the tomatoes in to about 3/4" chunks. When the chicken is browned on all sides push it off to the side of the skillet. Add the onions to the skillet..
- If the pasta is done just a little short of al dente but the skillet stuff is still cooking just drain the water out and drizzle a little olive oil on it. Mix it up. Turn off the burner and put the pot back on it to rest there while the skillet stuff is doing it's thing.
- And when the onion strips start to wilt add the tomatoes. Sprinkle it all with some garlic powder and some dried basil. Mix it all together and add the pasta. Toss it all together as the pasta and the tomatoes catch up with the onions and chicken.
- Then serve up your Italian Chicken and Pasta Skillet dinner. Garnish it generously with grated parmesan. Bon Appetito!
