Chicken with Pasta, Scallions and Tomatoes
Diced chicken, fresh tomatoes, scallions and butter are tossed with pasta for a light, tasty weeknight dinner. Serve with a simple vegetable like sautéed spinach and a tossed salad.
- 1 lb boneless, skinless chicken thighs
- 10 ounces pasta (shells, rotini, penne)
- 3 tablespoons olive oil, divided
- 2 cloves garlic, very finely chopped
- 1 pint cherry or grape tomatoes, halved
- 6 to 8 scallions, sliced
- 2 tablespoons butter
- Salt and freshly ground black pepper
Put a large pot of salted water on to boil for the pasta. Trim any excess fat from the chicken thighs and chop them into 3/4-inch pieces.
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken and cook until lightly browned and no longer pink in the middle, 3 to 4 minutes. Season to taste with salt and pepper, transfer to a plate and set aside.
Cook the pasta according to package directions, drain and set aside.
Drain any excess fat from the pan, reduce the heat to medium and add the remaining 2 tablespoons of olive oil. Add the garlic and sauté until fragrant and soft, 2 minutes. Add the tomatoes, season to taste with salt and pepper and cook just until soft, 2 minutes additional.
Add the scallions and cook until slightly softened, 1 minute, then add the butter. Continue cooking, just until the butter has melted. Return the chicken the pan, then add the pasta. Toss to combine and adjust the seasoning as needed.
Makes 4 servings