Easy Mediterranean Chicken Pasta
Α delicious, quick and easy chicken breast, tomato sauce pasta recipe ready in 30 minutes!
Let’s face it, chicken breasts need some flavor infused into them to make them a truly good dish. For this recipe I was inspired by the traditional Greek recipe “kotopoulo kokkinsto” which involves cooking chicken pieces (drumsticks, breasts etc.) with a flavorful tomato sauce. I used the same technique for boneless, skinless chicken breasts and the results were amazing and it was very quick to make. And the best part, you probably have all the ingredients at home. I served this with spaghetti topped with my favorite mizithra cheese (you can also use pecorino).
This chicken breast pasta is a delicious but also nutritious meal; provides lean protein, the tomato sauce is a great source of vitamins A and C, along with lycopene, a powerful antioxidant linked to reduced risk of chronic diseases. The onions are rich in quercetin, an antioxidant that supports immune function, while the garlic has been shown to have antibacterial and antiviral properties. Olive oil, rich in antioxidants and good fats, protects from numerous chronic diseases.
Easy Mediterranean Chicken Pasta Ingredients
- Chicken breast: Pretty straightforward. For this recipe I butterfly the chicken and cut, so I have 2 thinner pieces that cook quicker. For this particular recipe I prefer to have fillets rather than cut them in bite size pieces, it provides more substance I feel.
- Allspice: Allspice is often used in sauces in Mediterranean recipes. Just a few berries to impart the unique flavor that combines cinnamon, clove and nutmeg.
- Cinnamon stick: It is very important that you use a cinnamon stick and not ground cinnamon. The stick provides a discreet delicate flavor to the sauce. Just enough. Ground cinnamon will overwhelm the sauce.
- Onion and garlic: Both provide the base for the sauce and give that great flavor.
- Tomato Paste: When adding tomato paste, not only you get a depth of flavor, but by browning it you get a smoky flavor as well.
- Crushed tomato: Using canned crushed tomato is fine, but in the summer fresh tomatoes are even better.
- Extra Virgin Olive Oil: As always, the olive oil you use should be extra virgin and fresh. This assures good flavor and nutrients.
- Pasta: I find that spaghetti works well, but also egg noodles and the Greek egg noodles known as hilopites.
- Dry Mizithra cheese: It is an aged cheese made from sheep’s milk, it is tangy and salty. You can also use Pecorino, if you are unable to find mizithra.
How to Make Easy Mediterranean Chicken Pasta Step by Step
1. Start by halving the chicken breasts, butterfly style and then cut. Season with salt and pepper.
2. Heat 3 tbsp of olive oil in a deep pan. Add the chicken to the pan and brown on each side for about 4 to 5 minutes. Remove chicken from the pan, set aside and cover to keep warm.
3. Add to the pan, the onion, lower heat if needed add 1 more tablespoon of olive oil and sauté for about 5 to 6 minutes, until soft.
4. Add the garlic, the cinnamon stick and the allspice and sauté for about one minute and then add the tomato paste and stir.
5. Once the tomato paste starts to brown, add the wine while deglazing for about one minute. Then add the chopped tomatoes and stir well.
6. Add back the chicken, and gently stir so that chicken is somewhat covered with the sauce. You may add a bit of hot water about a quarter of a cup.
7. Cover and simmer at low heat for about 10-15 minutes until sauce has reduced and chicken is done (165 F-74C). I have a digital thermometer handy always, if you don’t, it is extremely useful.
8. Serve this with prepared pasta, sprinkle with chopped parsley and grated dry mizithra cheese or pecorino.
How to Store Easy Easy Mediterranean Chicken Pasta
Store the chicken along with the sauce in a sealed container for up to 3 days. You can reheat it in a pan and serve.
What to Serve with Easy Mediterranean Chicken Pasta
This chicken can be served with pasta but also egg noodles, sprinkled with grated cheese such as mizithra or pecorino. It also pairs well with rice.
Typically this dish will be accompanied with a salad such as Classic Cabbage and Carrot Greek Salad, Green Salad with Feta – Maroulosalata, Authentic Greek Salad, and Summer Spanish Salad – Pipirrana
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Easy Mediterranean Chicken Pasta
Ingredients
- 3 chicken breasts cut horizontally butterflied
- 4 tablespoons Extra virgin olive oil
- 1 medium onion finely chopped
- 1 garlic clove minced
- 1 cinnamon stick
- 2-3 allspice berries
- 1 bay leaf
- 6 ounces (175 ml) of red wine or water.
- 14 ounces (400 g) crushed tomato
- 1 tablespoon tomato paste
- Cheese to serve grated mitzithra or pecorino
- Salt and pepper to taste
- 12 ounces (350 g) dry spaghetti or other type of pasta
Instructions
- Season halved chicken breasts with salt and pepper
- Heat 3 tbsp of olive oil in a deep pan.
- Add the chicken to the pan and brown on each side for about 4 to 5 minutes.
- Remove chicken from the pan, set aside and cover to keep warm.
- Add to the pan, the onion, lower heat if needed add 1 more tablespoon of olive oil and sauté for about 7 to 8 minutes, until soft.
- Add the garlic, the cinnamon stick and the allspice and sauté for about one minute and then add the tomato paste and stir. Once the tomato paste starts to brown, add the wine while deglazing for about one minute. Then add the chopped tomatoes and stir well.
- Add back the chicken, and gently stir so that chicken is somewhat covered with the sauce. You may add a bit of hot water about a quarter of a cup.
- Cover and simmer at low heat for about 10-15 minutes until sauce has reduced and chicken is done (165 F-74C). In the meantime boil your pasta
- Serve this with prepared pasta, sprinkle with chopped parsley and grated dry mitzithra cheese or pecorino.
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This dish looks delicious. Can I use any other oil instead of olive oil, and if yes, which one?
This recipe looks good. Can I use ground allspice instead of berries, and if so how much can I use? Thanks!