OAMC- Chicken Pomodoro

Chicken Pomodoro

Chicken Pomodoro

• 2 T. olive oil
• 1/4 onion, diced
• 5 cloves garlic, minced
• 1/4 t. crushed red pepper flakes
• Salt and pepper, to taste
• 2 15 oz. cans diced tomatoes
• 1 1/2 t. sugar
• 3 T. pesto or 1/3 c. fresh basil leaves, torn or cut chiffonade style
• 1/2 lb. chicken breasts, cooked and cubed (optional)

1. Heat olive oil in a large skillet. Add onion, garlic and crushed red pepper flakes. Season to taste with salt and pepper. Cook until onions are nearly translucent, about 3 minutes.

2. While the onion and garlic cooks, pour the tomatoes (with liquid) into a food processor or blender. Process until coarsely chopped to desired consistency. (Process less time for a thicker, heartier sauce or longer for a creamier sauce.)

3. Add the tomatoes and sugar to the skillet. Simmer for about 5 minutes, until very fragrant and somewhat thickened.

4. Stir in the pesto and simmer an additional 5-10 minutes. (If using fresh basil, let the sauce simmer for 10-15 minutes and then stir in the basil after removing from the heat.)
5. Stir the chicken into the sauce just until warmed through. Serve over pasta.

Personally, I love the pomodoro sauce as is (pictured above), without the addition of the chicken. But the chicken does make it a complete meal and my husband swears the only way to eat this is with the chicken. It’s really up to you.