How to Make Chicken Tomato
- cook TIME 18 mins
- prep TIME 12 mins
- total TIME 30 mins
Ingredients (17)
- 20 oz skinless boneless chicken breast
- 6 oz tomatoes cut into pieces
- 2 tbsp Hunt's tomato paste
- 14 oz cooked spaghetti from 7 oz uncooked
- 2 oz yellow onion diced
- 2 fl oz white wine
- 0.5 oz brined capers
- 1/2 cup milk
- 2 tbsp garlic minced
- 2 tbsp parsley chopped
- 2 tbsp olive oil divided
- 2 tbsp heavy cream
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp paprika
- 1 tsp Cajun seasoning
- 1/2 tsp dried basil
INSTRUCTIONS
Prep:
Cook the Spaghetti: Check the package for specific guides on the time and water amount. Boil the water, add the pasta, and gently stir every few minutes until al dente. Use a colander to drain the water.
Prepare the Chicken: Pat the meat dry with paper towels to remove the excess moisture. Take a knife and butterfly the chicken by slicing along the side in a sawing motion almost to the end, but don’t cut all the way through.
Cut the Tomatoes: Slice off the top, quarter the tomatoes, remove the seeds, then diagonally slice into similar-sized pieces.
Dice the Onion: Lengthwise halve the onion then turn the half vertically and thinly slice without touching the root. Turn the onion horizontally then push the knife crosswise into the slices. Finally, thinly slice lengthwise to make diced pieces.
Mince the Garlic: Bash the garlic with the side of the knife to remove the skin, trim off the end, then thinly slice each clove. Rock the knife back and forth over the sliced pile until finely minced.
Chop the Parsley: Bunch the leaves together and thinly slice. Then, rock the knife over the sliced leaves a few times until the leaves are finely chopped.
Cook:
Season the Chicken: On a plate, lay 20 oz skinless boneless chicken breast, add 1 tsp paprika, then dry rub the spice all over the sides of the chicken. Make sure to also rub the butterflied insides.
Cook the Chicken: In a pan over medium heat, cook the seasoned chicken with 1 tbsp olive oil for 7 minutes on both sides then take off the heat.
Sauté the Aromatics: Add 2 oz yellow onion and 2 tbsp garlic with 1 tbsp olive oil and sauté for 1 minute until fragrant.
Add the Tomatoes: Add 6 oz tomatoes and continue sautéing around for 4 minutes.
Add the Paste: Add 2 tbsp Hunt's tomato paste and stir around to evenly coat the ingredients for 1 minute.
Add the Wine: Add 2 fl oz white wine and evenly stir for 1 minute.
Add the Dairy and Spices: Add 1/2 cup milk, 2 tbsp heavy cream, 1/2 tsp salt, 1/2 tsp ground black pepper, 1 tsp Cajun seasoning, and 1/2 tsp dried basil, and stir for 30 seconds to mix everything together.
Put the Chicken Back and Add the Capers: Put the chicken back into the sauce and simmer on low heat for 4 minutes. Turn off the heat then sprinkle 0.5 oz brined capers all over the surface.
Serve: Transfer the cooked chicken and sauce onto serving plates, lay them over 14 oz cooked spaghetti, and garnish with 2 tbsp parsley. Serve hot.
