Chicken Pomodoro

I'm always on the lookout for different chicken breast recipes and this one sounded really good. Chicken and pasta is a sure winner. The chicken cutlets were sauteed in a skillet and then the sauce was made in the same skillet. The chicken cutlets were then returned to the skillet to finish warming through for a couple of minutes. This was served with garlic spaghetti which was cooked spaghetti tossed in a light sauce of garlic, a little pasta water, chopped parsley, lemon zest, salt, pepper, and crushed red pepper. The final touch was to toss it with some crumbled ricotta salata.



Chicken Pomodoro with Garlic Spaghetti(4 servings)

2 boneless skinless chicken breasts, halved, pounded to 1/4-inch thick (8 oz. each)
Salt and black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
1/4 cup vodka
1/2 cup low-sodium chicken broth
1/4 cup heavy cream
1 cup halved heirloom cherry tomatoes
2 tablespoons fresh lemon juice
1/4 cup minced scallions

Garlic Spaghetti
8 ounces dry spaghetti
2 tablespoons olive oil
2 tablespoons minced garlic
2 tablespoons minced fresh parsley
1 tablespoon minced lemon zest
Salt, black pepper, and red pepper flakes to taste
1/2 cup crumbled ricotta salata


Put large pot of water on to boil for pasta. Meanwhile, prep all ingredients. Cook spaghetti according to package directions. Reserve 1/2 cup pasta water and set aside. While pasta is cooking, season cutlets with salt and pepper and then dust with flour. Coat a saute pan with nonstick spray. Add the 2 tablespoons olive oil and heat over medium-high.

Saute cutlets in a large saute pan until brown, 2-3 minutes per side. Transfer cutlets to a plate; set aside.

Off heat, deglaze pan with vodka and cook until liquid evaporates. Add broth and cream and reduce until thick, 2-3 minutes. Stir in tomatoes and lemon juice and bring to a simmer. Return cutlets to the pan and cook to warm through, 1 minute per side.

Once the pasta is cooked and you have reserved 1/2 cup pasta water, drain all remaining water from pasta.

Heat oil in same pot over medium-high. Add garlic; cook 30 seconds. Stir in pasta water, parsley, zest, and spaghetti; toss to coat. Season mixture with salt, black pepper, and pepper flakes, then stir in ricotta salata.

Serve pasta with cutlets drizzled with sauce and tomatoes and garnish with scallions.


Adapted from Cuisine at Home, Cuisine Tonight, Summer 2012

My rating:
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