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Summer Tomatoes and Chicken Pasta

Servings 3 -4
Prep Time 20 minutes
Cook Time 35 minutes

Ingredients

  • 3 tablespoons olive oil
  • ¼ large onion, minced
  • ½ teaspoon of salt
  • 4 cloves garlic, minced
  • 6 ounces baby bella mushrooms, sliced
  • 3 boneless chicken thighs, cut into ⅜  x 1 ½ inch pieces
  • ⅛ cup torn basil leaves
  • ⅛ cup chopped parsley
  • ½ cup dry white wine
  • ½ cup chicken broth, gluten free
  • 2 tablespoons of limoncello
  • 2 large Roma tomatoes, diced
  • 1 tablespoon of tomato paste
  • ½ teaspoon dried basil, gf
  • ¼ cup Marinated Roasted Artichokes, cut into 1/4 inch thick pieces
  • 1 tablespoon dairy free, gluten free butter, such as Country Crock Plant Butter with Olive Oil
  • Salt and pepper to taste
  • 1 pound of Veneziane Gluten Free Capellini Pasta, cooked al dente

Instructions

  • Heat 1 ½ tablespoons of olive oil in a large cast iron or other skillet over medium high heat. Add the onion and salt to the skillet and stir to coat the onion in the olive oil and saute until the onion is soft and just starting to brown a little. Add the garlic and stir for 20 seconds. Remove to a plate.
  • Add ½ tablespoon of olive oil and brown the mushrooms quickly. Remove to a plate.
  • Sprinkle the chicken with salt and pepper. Add 1 tablespoon of olive oil to the skillet and brown the chicken thigh pieces in two batches, turning over when the chicken is browned on the first side. Turn over and cook until browned on the bottom and chicken pieces are almost cooked all the way through. Remove to a bowl and cover with a plate to keep warm.
  • With the burner on medium high temperature, add the wine and stir and scrap the bottom of the pan to get the bits off the bottom. Stir in the chicken broth and the limoncello. Add the tomatoes and low the heat to a simmer, stirring often. Stir in the onion and garlic, tomato paste, fresh herbs, and dried basil. Cover and simmer over very low heat for 20 minutes. Add the chicken pieces back into the skillet along with the artichoke pieces, mushrooms, and dairy free butter and continue cooking for 5-8 minutes more.
  • Boil water in a stockpot. Add 1 teaspoon of oil. Stir in the Veneziane capellini nests and cook al dente. Drain, rinse gently and drizzle with olive oil. Pour into a large flat bowl and top with sauce. Serve with freshly grated Pecorino cheese for those who can have dairy. 
Course: Main Course
Cuisine: Italian
Keyword: chicken, Dairy Free, pasta, pasta sauce