Garlic and Tomato Chicken with Noodles

Finally posting my first recipe! It’s not cupcakes like I hoped it would be, but I’m trying to stay away from sweets right now and cupcakes are far too tempting. Sadness.

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Last week I thawed out chicken, intending to find a recipe in one of my millions of cookbooks and whip something savory together. I ended up not having much time to look through the cookbooks, so I decided to create something that would make use of the chicken I already had thawing in the sink, and the fresh garlic I’d purchased the day before. Add some tomatoes, and it was starting to sound pretty yummy.

Here’s the recipe (serves 2-4, depending on if you want seconds!):

  • 4 chicken breasts, thawed (you can also use the frozen, ready-to-cook kind)
  • 1 whole bulb of garlic
  • 2-3 tomatoes
  • oil (I used olive oil)
  • various spices (oregano, basil, salt, pepper, etc.)

The first step is to separate and peel the garlic cloves and slice them in half and then cut up the tomatoes (cutting tomatoes is so messy and I’ve never found a good way to do it). Then take a deep skillet and begin heating the oil. You can use as little or as much oil as you want, but I always make sure to at least coat the bottom of the pan; besides, a little goes a long way. Once you’ve begun heating the oil, add the garlic cloves and the tomatoes. Cook this mixture until the tomatoes are really falling apart.

 

Once the tomatoes are soft, reduce the heat and spoon just the tomatoes into a small bowl and set aside. A slotted spoon works best for this.

 

Add the chicken breasts to the skillet slowly, to avoid hot oil spattering everywhere. If you’re like me and only have a medium sized skillet, you may have to cook the pieces two at a time. Sprinkle generous amounts of your spices on top of the chicken; I used basil, oregano, salt, and pepper. At this point, you may wish to add a little more oil to the pan to avoid the chicken sticking to the bottom. (I find that this will happen even if the pan is claimed to be nonstick. >_>) Cook the chicken on medium-high heat for about 20-30 minutes per side, or until the internal temperature is at 170 degrees.When I first flip the chicken over, I make sure to sprinkle spices on the other side as well. Also, I’m kind of crazy when it comes to cooking meat, so I usually end up flipping the chicken over more than once and cooking slightly longer than recommended cooking times, and at slightly higher temperatures. Oh, and covering the chicken while it is cooking is an excellent way to avoid getting splattered with extremely hot oil!

 

At some point while you are cooking the chicken, you may want to prepare the noodles of your choice. I used rotini pasta. Once the pasta is cooked, mix it and the tomatoes together and keep warm. When the chicken has finished cooking, take the pieces out of the skillet and put them in a casserole dish. The garlic pieces can either be put directly in the pan with the chicken or mixed with the noodle and tomatoes. Pour the noodle mixture over the top of the chicken breasts and voila! you have a dinner. 🙂

If I remember correctly, I served this with steamed asparagus as the side dish, but whatever veggie you and/or your family likes will probably work just fine! Enjoy!!!

       

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