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