Sometimes when I have chicken breast and I don't want to cook it the classic way, I make this pasta with chicken in tomato sauce. It's easy to adapt and doesn't take long. Usually, I prepare everything in parallel – the pasta boils, the meat goes in the oven, and the sauce is made quickly on the stovetop. It's one of those recipes where there are no leftovers.
Quick Info
Total time: about 40 minutes
Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 3-4
Difficulty: easy to medium
Lunch or dinner recipe
Ingredients
250 g pasta (any shape, I usually use penne or fusilli)
400 g chicken breast, cut into strips
5-6 tablespoons tomato paste
2 small white onions
Salt, pepper (to taste)
Dried thyme (optional, to taste)
Dried oregano (to taste)
Dried basil (to taste)
A few drops of oil for the meat + oil for sautéing the onion
30 ml dry white wine
Water (for boiling pasta and adding to the sauce)
Preparation method
1. Boil the pasta in salted water. Let it cook for 7 minutes until al dente. Once cooked, drain it in a colander and quickly rinse it under cold water. Set aside to drain.
2. Cut the chicken breast into strips. Place them in a bowl, add salt, pepper, a little dried thyme, a few drops of oil, and mix until evenly coated with spices.
3. Peel the two onions. Separate the layers and then cut what remains into suitable pieces.
4. Take the strips of meat and form small rolls. Wrap them lightly to resemble roses. Thread them onto skewers, alternating with pieces of onion layers. Use the remaining onion on skewers as well, either between the meat rolls or separately.
5. Prepare a baking tray with parchment paper. Arrange the skewers and the remaining onion. Bake (180°C, about 15-20 minutes, until the meat is cooked). When done, remove the skewers and take off the sticks to have pieces of meat.
6. Heat a little oil in a larger pan. Finely chop one onion and add it to the oil, then add the roasted onion from the tray. Cook on low heat for a few minutes until the onion becomes slightly golden.
7. Add salt, dried basil, and oregano. Stir briefly.
8. Add the tomato paste, white wine, and a little water (about 2-3 tablespoons). Mix and let it simmer for a few minutes.
9. Add the cooked chicken, cut from the skewers. Let everything cook for 4-5 minutes to combine the flavors.
10. Add the drained pasta, mix well for 1-2 minutes on low heat until everything is coated in sauce.
Why I make this recipe often
I cook it because it doesn't involve complicated techniques and uses ingredients I always have on hand. I find it especially useful when I want a warm meal but don't feel like complicating things. I also like it because I can make just the desired amount without any leftovers.
Tips and variations
Tips
Don't rinse the pasta too much under cold water, just enough to stop the cooking.
The tomato paste can be adjusted to taste; if you want a thinner sauce, add a little water or more wine to the sauce.
The roasted onion from the tray gives a pleasant flavor to the sauce – don’t throw it away.
Substitutions
Chicken breast can be swapped for boneless thigh, but the cooking time may increase slightly.
White wine can be omitted if you don't use it, or it can be replaced with a little diluted lemon juice.
Tomato paste can be partially replaced with crushed tomatoes.
Variations
If you don't feel like making skewers, you can put the meat and onion directly in the oven, then cut them into small pieces before adding them to the sauce.
You can add a few olives or roasted peppers at the end.
For those who want more greenery, fresh basil sprinkled at the end works well.
Serving ideas
Serve hot, with the sauce evenly distributed over the pasta and meat.
You can add grated Parmesan or a little chopped parsley on top.
Frequently asked questions
What type of pasta should I choose for this recipe?
I used penne, but fusilli or farfalle work just as well. The important thing is not to use very thin pasta.
Can I cook the meat in a pan instead of the oven?
Yes, you can sauté the strips of meat with onion directly in the pan, but they won't have the same lightly caramelized flavor as from the oven. It can be easily adapted if you want to shorten the time.
Can tomato paste be replaced with tomato juice?
It works, but the sauce will be thinner. In that case, let it reduce more on the heat and adjust the spices at the end.
If I don't have white wine, can I skip it?
Yes, you can omit the wine or use a little diluted lemon juice for a tangy note.
Can I make the recipe without skewers, just with pieces of meat?
Yes, you can use seasoned pieces of chicken breast directly, without rolling them on sticks. It won't affect the final taste much.
Nutritional values
Estimated per serving:
Calories: 350-400 kcal
Protein: 28-30 g
Carbohydrates: 45-50 g
Fat: 6-8 g
The values are approximate and depend on the type of pasta, the proportion of meat, and how much oil you actually use.
Storage and reheating
If there are leftovers, you can keep them in the fridge in a closed container for up to 1 day. Reheat on low heat in a pan with a few tablespoons of water, so the pasta doesn't dry out. I do not recommend freezing or keeping for more than a day – the pasta changes texture quickly.
Quick Info
Total time: about 40 minutes
Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 3-4
Difficulty: easy to medium
Lunch or dinner recipe
Ingredients
250 g pasta (any shape, I usually use penne or fusilli)
400 g chicken breast, cut into strips
5-6 tablespoons tomato paste
2 small white onions
Salt, pepper (to taste)
Dried thyme (optional, to taste)
Dried oregano (to taste)
Dried basil (to taste)
A few drops of oil for the meat + oil for sautéing the onion
30 ml dry white wine
Water (for boiling pasta and adding to the sauce)
Preparation method
1. Boil the pasta in salted water. Let it cook for 7 minutes until al dente. Once cooked, drain it in a colander and quickly rinse it under cold water. Set aside to drain.
2. Cut the chicken breast into strips. Place them in a bowl, add salt, pepper, a little dried thyme, a few drops of oil, and mix until evenly coated with spices.
3. Peel the two onions. Separate the layers and then cut what remains into suitable pieces.
4. Take the strips of meat and form small rolls. Wrap them lightly to resemble roses. Thread them onto skewers, alternating with pieces of onion layers. Use the remaining onion on skewers as well, either between the meat rolls or separately.
5. Prepare a baking tray with parchment paper. Arrange the skewers and the remaining onion. Bake (180°C, about 15-20 minutes, until the meat is cooked). When done, remove the skewers and take off the sticks to have pieces of meat.
6. Heat a little oil in a larger pan. Finely chop one onion and add it to the oil, then add the roasted onion from the tray. Cook on low heat for a few minutes until the onion becomes slightly golden.
7. Add salt, dried basil, and oregano. Stir briefly.
8. Add the tomato paste, white wine, and a little water (about 2-3 tablespoons). Mix and let it simmer for a few minutes.
9. Add the cooked chicken, cut from the skewers. Let everything cook for 4-5 minutes to combine the flavors.
10. Add the drained pasta, mix well for 1-2 minutes on low heat until everything is coated in sauce.
Why I make this recipe often
I cook it because it doesn't involve complicated techniques and uses ingredients I always have on hand. I find it especially useful when I want a warm meal but don't feel like complicating things. I also like it because I can make just the desired amount without any leftovers.
Tips and variations
Tips
Don't rinse the pasta too much under cold water, just enough to stop the cooking.
The tomato paste can be adjusted to taste; if you want a thinner sauce, add a little water or more wine to the sauce.
The roasted onion from the tray gives a pleasant flavor to the sauce – don’t throw it away.
Substitutions
Chicken breast can be swapped for boneless thigh, but the cooking time may increase slightly.
White wine can be omitted if you don't use it, or it can be replaced with a little diluted lemon juice.
Tomato paste can be partially replaced with crushed tomatoes.
Variations
If you don't feel like making skewers, you can put the meat and onion directly in the oven, then cut them into small pieces before adding them to the sauce.
You can add a few olives or roasted peppers at the end.
For those who want more greenery, fresh basil sprinkled at the end works well.
Serving ideas
Serve hot, with the sauce evenly distributed over the pasta and meat.
You can add grated Parmesan or a little chopped parsley on top.
Frequently asked questions
What type of pasta should I choose for this recipe?
I used penne, but fusilli or farfalle work just as well. The important thing is not to use very thin pasta.
Can I cook the meat in a pan instead of the oven?
Yes, you can sauté the strips of meat with onion directly in the pan, but they won't have the same lightly caramelized flavor as from the oven. It can be easily adapted if you want to shorten the time.
Can tomato paste be replaced with tomato juice?
It works, but the sauce will be thinner. In that case, let it reduce more on the heat and adjust the spices at the end.
If I don't have white wine, can I skip it?
Yes, you can omit the wine or use a little diluted lemon juice for a tangy note.
Can I make the recipe without skewers, just with pieces of meat?
Yes, you can use seasoned pieces of chicken breast directly, without rolling them on sticks. It won't affect the final taste much.
Nutritional values
Estimated per serving:
Calories: 350-400 kcal
Protein: 28-30 g
Carbohydrates: 45-50 g
Fat: 6-8 g
The values are approximate and depend on the type of pasta, the proportion of meat, and how much oil you actually use.
Storage and reheating
If there are leftovers, you can keep them in the fridge in a closed container for up to 1 day. Reheat on low heat in a pan with a few tablespoons of water, so the pasta doesn't dry out. I do not recommend freezing or keeping for more than a day – the pasta changes texture quickly.