Chicken Pasta with Tomato Sauce

Chicken Pasta with Tomato Sauce


(1 vote) 5 1

For this recipe, you can use any pasta you'd like, but I recommend bucatini. It's a long, wide spaghetti shape that is hollow through the middle. It's great for trapping sauce!

Shared by ,
Northbrook, IL


  • 1/2 pkg. bucatini pasta
  • 1 chicken breast
  • 1/4 C. fresh basil, chopped
  • 1 C. grated Parmesan
  • 2 C. frozen broccoli, defrosted
  • Sauce:
  • 1 large can chopped or crushed tomatoes
  • 1/4 C. red wine
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. dried oregano

Our Readers Also Loved


Cook bucatini according to package directions, drain and set aside.

To make the sauce, add tomatoes and their juice, red wine, salt, pepper and oregano into a large saucepan. Heat on medium-high until bubbly and slightly reduced. The sauce should thicken a bit - about 15 minutes.

In the meantime, salt and pepper the chicken breast and cook in a small fry pan in about 1 Tbs. olive oil until done - about 5 minutes on each side, depending on the thickness.

When chicken is done, dice into small pieces. When all components are ready, combine in a large pot. Add half of the Parmesan and stir to combine. Add the rest of the Parmesan to finish and garnish with some small basil leaves.

Reviews (4)

  • It was easy to make and good. The only thing I noticed there was directions on when or what to do with the broccoli, so I just looked at the picture and figured it out.

    Flag as inappropriate DarrenandLisa  |  July 17, 2012

  • I bet you don't need the broccoli. Marci

    Reported marci40  |  November 21, 2008


    Reported MELANIECREWS  |  September 28, 2008

  • What happened with the brocoli?

    Flag as inappropriate airomero  |  September 28, 2008

Around The Web