Buttery Penne with Chicken and Tomatoes

Buttery Penne with Chicken and Tomatoes
This light, tasty pasta toss combines diced chicken breasts, fresh grape tomatoes and scallions sautéed in butter to make a quick, easy main dish that's perfect for a weeknight meal.

Buttery Penne with Chicken and Tomatoes

  • Ingredients:
  • 10 ounces penne
  • 1 to 1-1/4 lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 4 cloves garlic, very finely chopped
  • Salt and freshly ground black pepper
  • 3 tablespoons butter (plus more if needed)
  • 1 pint cherry or grape tomatoes, halved
  • 6 to 8 scallions, roughly chopped

Preparation:
Put a large pot of salted water on to boil for the pasta.

Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of 1/2-inch. Slice them lengthwise into strips, then crosswise into 1/2-inch pieces.

Transfer the chicken to a bowl, add the olive oil, garlic, 1 teaspoon of salt and a few grinds of black pepper. Toss to coat and set aside for 10 minutes to allow the flavors to develop.

Preheat a large skillet over medium-high heat. Add the chicken and cook until no longer pink, 3 to 4 minutes.

Add the butter, reduce the heat to medium and stir until melted. Add the tomatoes and scallions. Continue cooking just long enough for the tomatoes to wilt slightly, about 2 minutes. Remove from the heat and set aside.

Cook and drain the pasta according to package directions. Add to the chicken mixture and toss to combine. Add a little more butter or olive oil if needed and adjust the seasoning to taste.

Makes 4 servings

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