Pasta with Chicken and Tomato Sauce
Ingredients
- Ingredients
- 300 grams Chicken breasts
- 400 grams Cavatappi pasta
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- ½ tsp sugar
- 1 tsp dried oregano
- 1 onion
- 2 Tbsps Pancetta (finely chopped)
- 1 large garlic clove (possibly 2 small)
- 1 can diced Tomatoes (organic, 400 grams)
- 125 milliliters Red wine
- olive oil (cold pressed)
Preparation steps
Rinse chicken breast and pat dry with paper towel. Heat 2 tablespoons oil in a pan and fry chicken breast on all sides, then reduce the heat and simmer gently for 1-2 minutes. Remove chicken from the pan, set aside, allow to cool and then cut into thin slices. Chicken breast may still be raw inside. Reserve any resulting juice when cutting.
Peel onion and chop finely. Peel garlic and cut in half or quarters. Heat 3 tablespoons oil in a saucepan and fry onion with pancetta until soft. Add wine, simmer and let liquid reduce slightly. Add tomatoes and garlic. Briefly bring to a boil, then reduce heat and simmer uncovered for 5-6 minutes. Add chicken and reserved cooking juices to the saucepan and simmer for another 2 minutes. Add oregano, stir and season with salt, sugar, nutmeg and pepper.
Cook pasta in a large pot with plenty of salted water, drain and mix immediately with the sauce. Then transfer pasta and sauce to plates and serve immediately.
