Pollo con Pomodoro Salsa di Burro Recipe

Pollo con Pomodoro Salsa di Burro
Chicken with Tomato Butter Sauce
Submitted By: Taz


4 Boneless/Skinless Chicken Breasts (apx 2 lbs)
4 oz Per Person Fresh Or Dried Pasta (can use spaghetti, linguine, fettuccini, bucatini, etc.)
4 Shallots - cut in half
4 cloves Fresh Garlic - minced
1 28oz Can Whole Peeled Tomatoes and their liquid - diced
½ Cup (packed) Fresh Basil - chiffonade (cut into fine 'ribbons')
5 Tbs Butter
4 Tbs Extra Virgin Olive Oil - divided
Kosher Salt to taste
Fresh Ground Black Pepper to taste
¼ tsp Red Pepper Flakes
Grated Parmigiano-Reggiano

  1. Wash and thoroughly dry chicken breasts - Season each side with salt and pepper and set aside
  2. Place a large skillet over medium high heat - Heat 2 Tbs of the olive oil over medium heat until shimmering - Place the chicken in the skillet leaving space around each breast (DO NOT crowd the pan - cook in batches if necessary) - Allow to cook until golden brown (apx 4-5 minutes) - Flip and repeat making sure chicken is cooked through - Remove from pan and set aside (keep chicken warm by loosely wrapping in foil and placing in a warm oven until needed)
  3. Drain the tomatoes (RESERVE THE LIQUID) and dice them up - Set aside
  4. Once all of the chicken has been cooked, remove the skillet from the heat and add the remaining 2 Tbs of olive oil along with the shallots and garlic - Sauté for 2 minutes OFF THE HEAT (the point of this is to cool the oil a bit so that the tomatoes will not splatter as much when added later) - Add red pepper flakes (if using) and sauté for an additional minute
  5. Add the tomatoes and the reserved liquid to the skillet and return to the heat - Bring to a simmer
  6. Allow mixture to simmer (stirring occasionally) until most of the liquid has been reduced (apx 30-40 minutes) - Mixture should be thick and 'just wet' (think marinara sauce)
  7. While your sauce is reducing, cook pasta according to manufacturer's directions
  8. Once the sauce has reduced, using a fork smash up any large pieces of tomato until relatively smooth (again, think marinara sauce) - Add the butter to the tomato mixture and stir until fully melted and combined
  9. Add the chicken back to the skillet and spoon the sauce over the top - Allow to cook for 1-2 minutes just to heat the chicken through - Remove from sauce and set aside
  10. Add the cooked and drained pasta to the skillet along with 2 Tbs of the pasta water and toss to combine - Remove from heat and stir in the chopped basil (leave a little aside for garnish)
  11. Serve hot with 1-2 chicken breasts (half a breast for smaller ones/appetites) over each serving of pasta garnished as desired - Serve with steamed or sautéed vegetables of choice and Italian bread (plain or garlic)
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