So simple to make!
Chicken with Sautéed Pasta, that’s right I said it – Sautéed Pasta!
Pasta is usually an easy “go to” dish anytime, but this has an added dynamic of a kind of nuttiness that makes it so delicious. You don’t have to even use the Chicken in the recipe but it’s a great protein addition.
It’s one of those pasta dishes that work brilliantly as a base and can be served “plain” or dressed up with chicken, sausages, sliced salami, and any of your favorite cheeses. I really enjoy it also with a bit of feta tossed in on occasion.
I used whole wheat thin (angel hair) dried spaghetti noodles and if you can find the dried pasta in the little “nest”, they work best.
So if you are looking for a different way to make your pasta for “spaghetti” night, give this one a try. The kids love it and it’s sure to please. Just remember to make it in a really large skillet (frying pan), as the pasta does that “feeding the masses” bulking up thing.
Perfect with a simple salad and of course garlic or focaccia bread.
- 1 pkg, (12-13 oz) dried Thin (Angel Hair) Pasta
- 3 Tbls Olive Oil
- 1 can (14.5 oz) Chopped Tomatoes (do not drain)
- 14.5 oz Water (you can use the can from the Tomatoes)
- 14.5 oz V8 Original Juice (or Tomato juice)
- 4 cloves of Garlic, crushed
- 1 tsp dried Oregano
- Salt and Pepper to taste
- small bunch Fresh Basil
- 2 Grilled Chicken Breast, sliced
- Parmesan Cheese to taste
- In skillet, over medium heat Olive Oil til hot and add dried pasta (if using "nest" they will loosen as the heat; if using straight pasta, break in half in order to fit in skillet).
- Stir frequently until it starts to turn color, be careful not to let it burn.
- Add Tomatoes with it's own juice, water and V8 juice. Stir to coat.
- Now add in the Garlic, Oregano and Salt and Pepper to taste.
- Cover and turn heat down to Low. Let cook for about 15-20 minutes until Pasta is tender, stirring occasionally.
- To serve, top pasta with sliced Chicken, Basil and Parmesan cheese.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.