I made a large batch of this because I wasn’t really sure what kind of eaters I was going to be dealing with. This recipe is perfect for our family of four though. If you have any more than that eating, you might want to double up. My rule of thumb is that you should plan one chicken breast per adult, and a half of one per child. That seems to work out pretty well most times. I would rather have too much than not enough. The leftovers are like most pasta dishes and simply amazing the next day. My hubby usually takes them to work. Unless there isn’t much, then I get to have them at home!
Check out what they are saying about this recipe over at Recipe Lion:
“Made with angel hair pasta, chicken breasts, garlic, basil, and roma tomatoes, this dinner is definitely a winner. If you make chicken and pasta a lot, then you will love this version.”
I’m always looking for new ways to serve up chicken and pasta, and this one fits the category perfectly!
Ingredients
1 pound Barilla angel hair (cappellini) pasta
3 chicken breasts, boneless skinless
4 roma tomatoes, ripe
2 cloves of garlic
2 tablespoons fresh basil (or 1 Tbsp dried)
1/4 cup olive oil
3/4 cup Swanson chicken broth
1 tablespoon chicken base
Instructions
Boil water for pasta.
Slice chicken thinly and toss with 1/2 of the olive oil, the basil, and the garlic.
In a large frying pan, quickly cook chicken, stirring, until lightly browned.
Put pasta in boiling water.
Add remaining ingredients to chicken and remove from heat.
Drain pasta, toss with chicken and serve.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: You can substitute whatever pasta you have in your pantry.
Thanks again to Recipe Lion for this authentic Italian recipe.
