Easy Chicken & Tomato Pasta with Herbs


Easy Chicken & Tomato Pasta with Herbs

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Course Main Course
Servings 4


  • 1 lb chicken tenderloins
  • 1/2 pint cherry or other small tomatoes halved
  • 3 tbsp extra virgin olive oil
  • 1/4 - 1/2 cup chicken broth
  • 1 lb pasta, cooked according to package directions
  • 2 tbsp freshly chopped or torn basil
  • 2 tbsp freshly chopped flat leaf Italian parsley
  • 1 tbsp fresh thyme, removed from stem
  • 2 tbsp butter (real butter please!)
  • Parmesan cheese for garnish


  • Season the chicken with salt and pepper. Add the oil to a preheated non-stick skillet over med-high heat. Once the oil is hot, carefully lay the chicken in the hot pan, do not overcrowd the pan, do this step in batches if necessary.
  • Saute chicken on both sides until nicely browned and cooked through. Remove the skillet from heat and move the chicken to a plate and cover with foil to retain the heat and collect the juices.
  • Turn the heat down to medium and add the tomatoes to the pan. Toss to coat with the remaining oil. Saute until the tomatoes begin to pop and burst.
  • Pour in the chicken broth. Add the chicken, and it’s juices, back into the pan with the tomatoes and let simmer for about 5 minutes. (Note: you can cut the chicken into bite sized pieces before adding it back into the pan, if so desired.)
  • Add the cooked pasta, the herbs and the butter. Toss together to coat and melt the butter into the sauce.
  • TASTE, and adjust seasonings as necessary. Serve with fresh Parmesan cheese sprinkled on top and some crusty bread.
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