Prep Time::10 mins
Cook Time::20 mins
Total Time::30 mins
Servings::6
Ingredients
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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
Gather all ingredients. Heat a deep cast iron skillet over medium heat.
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Season chicken breasts with salt, garlic, and Italian seasoning.
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Pour 2 teaspoons oil into the skillet. Once hot, add chicken. Cook until golden, turning once, about 4 minutes per side. Move chicken to one side of the skillet.
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Pour remaining oil into the skillet. Add minced shallot; cook until softened, about 3 minutes. Add the garlic, stir until fragrant, about 1 minute.
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Add the crushed tomatoes, salt, sugar, red pepper flakes, and basil. Pour in chicken broth and wine. Stir to combine.
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Add pasta to the skillet. Nestle chicken pieces on top of pasta. Reduce heat to medium-low. Cover, and cook until pasta is tender with a bite, about 8 minutes. Taste and adjust seasoning; serve immediately.
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