Chicken Pomodoro Recipe
Mushrooms, artichoke hearts and garlic in a white wine and lemon sauce over spaghetti pasta.
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Ingredients
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Pasta
Chicken and Vegetables
Sauce
Method
Pasta Preparation
- 1
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
Chicken and Vegetables
- 2
Cook the Chicken
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 6-7 minutes per side or until fully cooked and golden brown. Remove from the skillet and let rest.
- 3
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic, sliced mushrooms, and artichoke hearts. Sauté for 4-5 minutes until the mushrooms are tender.
Sauce Preparation
- 4
Make the Sauce
Pour the white wine into the skillet with the sautéed vegetables. Bring to a simmer and cook for about 3 minutes to reduce slightly. Add the chicken broth and lemon juice, then season with salt and black pepper. Let simmer for another 5 minutes.
- 5
Combine Everything
Slice the cooked chicken and return it to the skillet. Stir in the fresh basil and half of the grated parmesan cheese. Cook until heated through.
Final Assembly
- 6
Serve the Dish
Place the cooked spaghetti on plates, top with the chicken and vegetable mixture, and sprinkle with the remaining parmesan cheese. Garnish with additional basil if desired.