One Pot Chicken Pomodoro

One Pot Chicken Pomodoro

This one-pot chicken pomodoro has a bright, fresh flavor and makes a fabulous weeknight meal. Pair it with a salad to complete the dinner.

Ingredients

• Chicken:
• 1 pound thinly sliced skinless, boneless chicken breasts
• 1 teaspoon salt
• 1 teaspoon garlic granules
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil, divided
• Pomodoro Sauce:
• 1 shallot, minced
• 4 cloves garlic, minced
• 1 (28 ounce) can can crushed tomatoes
• 1/2 teaspoon salt
• 1 teaspoon white sugar
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon chopped fresh basil
• 1 3/4 cups chicken broth
• 1/4 cup pinot grigio
• 16 ounces conchiglie pasta

Directions

1. Gather all the ingredients. Heat a deep cast iron skillet over medium heat.
2. Season the chicken breasts with salt, garlic, and Italian seasoning.
3. Pour 2 teaspoons of oil into the skillet. Once hot, add the chicken. Cook until golden, turning once, about 4 minutes per side. Move the chicken to one side of the skillet.
4. Pour the remaining oil into the skillet. Add the minced shallot and cook until softened, about 3 minutes. Add the garlic and stir until fragrant, about 1 minute.
5. Add the crushed tomatoes, salt, sugar, red pepper flakes, and basil. Pour in the chicken broth and wine, and stir to combine.
6. Add the pasta to the skillet. Nestle the chicken pieces on top of the pasta. Reduce the heat to medium-low. Cover, and cook until the pasta is tender with a bite, about 8 minutes. Taste and adjust seasoning, then serve immediately.