Recipes / Chicken Tomato Pasta

Chicken Tomato Pasta



  • 2 each Chicken Breast Halves, Boned & Skinless
  • 1/3 cup Unbleached Flour
  • 1/2 teaspoon Ground Sage
  • 1 teaspoon Salt
  • 1/2 teaspoon White Pepper
  • As Needed Cayenne Pepper
  • 3 tablespoons Canola Oil
  • 1 each Onion, Chopped
  • 2 each Red Peppers, Julienned
  • 1 5/6 cups Furmano's Diced Tomatoes
  • 1 cup Chicken Stock
  • 2 tablespoons Canola Oil
  1. Place the flour, salt, sage, white and cayenne pepper into a sturdy paper or plastic bag and shake well to mix.
  2. Pound chicken breasts until an equal thickness is achieved; cut into strips about 1/2 inch wide and 2 inches long.
  3. Put chicken strips into the bag, a few at a time, and shake to dust lightly with the seasonings; brush off excess flour.
  4. In a large saute pan or chicken fryer, quickly brown the chicken strips in the oil. It is not necessary to completely cook chicken at this time. Remove and set aside.
  5. Add the additional oil, onions, and peppers to the pan. Saute until the peppers and onions are tender; don't brown them.
  6. Add the Furmano's Diced Tomatoes and stock.
  7. Reserve a couple of tablespoons of stock to use with thickener. Bring to a gentle boil and add back the chicken.
  8. Reduce heat and simmer until chicken is done (10-15 minutes). Thicken with corn or potato starch if necessary and season to taste.
  9. Serve over your favorite pasta or rice.