For the penny pincher! Pasta with Chicken and Tomatoes

Pasta with Chicken and Tomatoes

Al Dente- means the pasta is cooked, but still slightly firm.

2 tbsp extra virgin olive oil
6 cloves of chopped garlic (or you can use the type that is in jar already chopped)
3 large boneless chicken breasts, skin removed
3 cups chicken broth
3 roma tomatoes, diced
1/4 fresh Italian parsley, chopped
2 green onions, chopped (also known as scallions)
1/4 cup unsalted butter, softned
1 pound penne pasta
Sea Salt and Black Pepper

In a large, deep skillet (Or pot if you dont have one) heat over med-high heat.
Add garlic and chicken and saute until chicken is cooked through.
Remove chicken from the pan, cut it into 1 inch cubes, and set aside.
Pour the chicken broth into a sauce pan and add the tomatoes, parsley, and green onions (and salt and pepper to taste)
Bring to boil and reduce over low-med heat 5-10 minutes.
Add chicken to the sauce pan and whisk in the butter.
Turn heat to loe and keep warm.
MEANWHILE, bring large pot of water to boil.
Add 1 tbsp salt plus a drizzle of oil. Add Penne, and stir to prevent sticking. Cook until Al Dente, Drain.
In a bowl, toss the penne pasta with the chicken mixture and serve.


Calories per serving is 334
Prep time is 12 minutes.
Total cost of meal $7.00



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