Pollo al Pomodoro
Pollo al pomodoro is a quick and easy Italian recipe. In Italian it literally translates to “chicken with tomato”. Traditional recipes involve first searing the chicken pieces. Then removing them to a dish. And then, putting the raw ingredients of a tomato sauce in the skillet. And, making the sauce that way. Then putting the chicken back in after the sauce has started to come together.
Well, like we did with our Bolognese sauce we just used some of our homemade tomato sauce and sped up the process.
Now let’s Cook up your Pollo al Pomodoro
Put a skillet on at medium high and swirl in just enough olive oil to cover the bottom. Lightly sprinkle the chicken pieces with dried basil, garlic powder, black pepper and salt (optional on the salt). Cut up the onion into thick strips. Put the chicken and the onion in the skillet. Push the chicken around to make room for the onion to touch the bottom of the skillet.
Sear the chicken lightly on both sides and the onion strips will be wilted enough by then to add the marinara sauce . You could use your own homemade sauce or get some off the shelf in a store. We recommend Barilla.
Bring the sauce up to a simmer then lower the heat to medium. Turn the chicken over a few times as it cooks. When the chicken is firm to a poke or reads 165F on a meat thermometer, it is ready to serve. Top the chicken with the marinara sauce and the onions.
We had our Pollo al Pomodoro with some Cacio e pepe tonight and some of Poppop’s easy homemade bread. AND some Chianti, of course.
“Don’t cry because it’s over. Smile because it happened.”
Pollo al Pomodoro
Ingredients
- olive oil
- 4 chicken tenders orany cut of chicken that you want
- 1/2 medium onion cut into strips
- 2 1/2 cups marinara sauce
Instructions
- Put a skillet on at medium high and swirl in just enough olive oil to cover the bottom. Lightly sprinkle the chicken pieces with dried basil, garlic powder, black pepper and salt (optional on the salt). Cut up the onion into thick strips. Put the chicken and the onion in the skillet. Push the chicken around to make room for the onion to touch the bottom of the skillet.
- Sear the chicken lightly on both sides and the onion strips will be wilted enough by then to add the marinara sauce . You could use your own homemade sauce or get some off the shelf in a store. We recommend Barilla.
- Bring the sauce up to a simmer then lower the heat to medium. Turn the chicken over a few times as it cooks. When the chicken is firm to a poke or reads 165F on a meat thermometer, it is ready to serve. Top the chicken with the marinara sauce and the onions.
Nutrition
