Tuesday, February 28, 2012

Basil Chicken Pasta

After Skirell and I ate way too much at the Oscar party at my parents, we needed something light and somewhat healthy.  We have been on a little pasta kick, but nothing boring.  This basil chicken pasta was so good!  I added more hot sauce than it called for, and it was perfect.  The amount of basil was good because it wasn't too much, and didn't take over the flavor of everything else.  This is definitely a recipe you can play with and add your favorite spices and ingredients.  

8 oz pasta (I used thin spaghetti)
2 teaspoons olive oil
1/2 finely chopped onion
1 clove garlic, chopped
1 14.5 oz can diced tomatoes
1 teaspoon sugar
2 cups boneless chicken breast, cubed
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce (I doubled it, and used Cholula hot sauce)
1/4 cup Parmesan cheese

In a large pot of salted boiling water, cook pasta until it is al dente, about 8-10 minutes.  Drain and set aside.  In a large skillet, heat oil over medium-high heat and add chicken.  Cook until chicken is no longer pink.  Add the oil and onions and cook until onions are translucent.  Add garlic and cook about 30 seconds more.  Add tomatoes, sugar, basil, salt, and hot sauce.  Reduce heat to medium and cover skillet.  Simmer for about 10 minutes, stirring frequently, until mixture is hot and tomatoes are soft.  Toss sauce with the pasta to coat. Serve with Parmesan cheese.

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