Best 3 Quick And Easy Chicken And Tomato Pasta Recipes
Craving a mouthwatering meal that combines the savory richness of tomatoes with the tender texture of chicken, all while being quick and convenient to prepare? Look no further! Whether you're a culinary enthusiast or just starting your cooking journey, this article is a treasure trove of the best recipes for "quick and easy chicken and tomato pasta". Get ready to embark on a culinary adventure where flavor and convenience intertwine, transforming your kitchen into a symphony of tantalizing aromas and delectable tastes.
Let's cook with our recipes!
QUICK AND EASY CHICKEN AND TOMATO PASTA
This is a quick, easy, and delicious chicken and tomato pasta dish for those crazy carpool nights. Also good for lunch leftovers the next day.
Provided by Tiffany 9921
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
- Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan, and reduce heat to low. Stir in tomatoes, cover, and simmer for 15 minutes.
- Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 29.4 g, Cholesterol 41.3 mg, Fat 8.2 g, Fiber 4.4 g, Protein 21.8 g, SaturatedFat 1.3 g, Sodium 766.9 mg, Sugar 5.2 g
BAY SCALLOP PASTA WITH TOMATOES
Serve with a simple salad, some crusty French bread, a glass of wine, and you'll have an awesome date night or special dinner at home. Sprinkle with Parmesan cheese, if desired.
Provided by lutzflcat
Categories Seafood Pasta
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside.
- Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don't move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops.
- Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.
Nutrition Facts : Calories 664.3 calories, Carbohydrate 92.7 g, Cholesterol 37.5 mg, Fat 16.2 g, Fiber 5.3 g, Protein 35.4 g, SaturatedFat 2.4 g, Sodium 338.5 mg
CREAMY TOMATO-CHICKEN PASTA
Creamy tomato sauce with some chicken and spinach. You can also serve this on a bed of rice, or by itself.
Provided by Chef Booyah Curtis
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Pat chicken dry and season with chili powder, salt, and pepper.
- Heat oil in a pan over medium-high heat. Sear chicken in the hot oil until browned, about 3 minutes per side. Remove to a clean plate.
- Place garlic in the leftover juices in the pan and saute over medium heat until aromatic, 30 seconds to 1 minute. Stir in tomato sauce and heavy cream; reduce heat to low. Add spinach and basil and cook and stir until spinach wilts. Add chicken to the sauce and cook until chicken is no longer pink in the centers.
- While chicken mixture cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Serve chicken mixture on top of pasta.
Nutrition Facts : Calories 558.3 calories, Carbohydrate 61.8 g, Cholesterol 101.1 mg, Fat 24.3 g, Fiber 4.5 g, Protein 25.8 g, SaturatedFat 11.4 g, Sodium 490.7 mg, Sugar 5.7 g
Tips:
- Use ripe tomatoes. They will have a sweeter, more intense flavor than unripe tomatoes.
- Roast the tomatoes. Roasting intensifies the flavor of the tomatoes and gives them a slightly smoky taste.
- Use a good quality olive oil. Olive oil adds a lot of flavor to the dish, so it's important to use a good quality oil.
- Don't overcook the pasta. Pasta should be cooked al dente, which means it should still have a slight bite to it.
- Add the pasta to the sauce. Don't add the sauce to the pasta. This will help the sauce to coat the pasta evenly.
- Garnish with fresh herbs. Fresh herbs like basil, oregano, or thyme add a pop of flavor to the dish.
Conclusion:
This quick and easy chicken and tomato pasta is a delicious and versatile dish that can be made with a variety of ingredients. It's perfect for a weeknight meal or a casual get-together. With a few simple tips, you can make this dish even more flavorful and enjoyable. So next time you're looking for a quick and easy meal, give this chicken and tomato pasta a try.
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