Grilled Chicken Pasta in a Tomato Cream Sauce

First try. Hmm. Might look better next time.

We ran out of rice in the middle of the week (well, more like Monday). Rice is a staple in the Philippines, and deviating from that staple is HARD.

We managed with tuna sandwiches for a few meals, and some stove top barbecue-flavored butter popcorn, but that gets tiring after a while. A quick check of the fridge and pantry revealed some chicken fillets and pasta (rotini and spaghetti), so I went on the internet to look for pasta recipes that could use some grilled chicken.

Here’s one recipe I found that looked really delicious, and fairly easy to make.

Grilled Chicken Pasta in a Tomato Cream Sauce

1 lb boneless, skinless chicken breasts
Hy’s Steak Seasoning Salt
1/2 pound rotini pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
½ cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1/2 to 1 tsp salt & pepper (to taste)
6-8 fresh basil leaves, chiffonaded*

Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with seasoning salt. Got no meat pounder like I do? Use your full can of tomato sauce. 😛

Cooking on a stove top grill pan:

Preheat grill pan on medium high heat with some oil. Grill chicken breasts on medium high for 6-8 minutes each side.

Cooking on a frying pan:

Heat 2 tbsp butter and 2tbsp olive oil in a large skillet over medium heat. Add the chicken breasts and cook for five minutes each.

Set the chicken aside to cool. Once it has cooled, slice it in half-inch strips.

Cooking the pasta and sauce:

Boil some water with salt in a large pot. Add the pasta and cook according to package directions. Next, heat the butter and olive oil in a skillet over medium heat. Add the garlic and cook until the garlic is tender, but don’t let it brown (3-5 minutes). Add the chicken broth and let it reduce by half. Once the broth has reduced, stir in the tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Lower heat to simmer. Chop the basil and add it to the sauce. Mix the pasta with the sauce until all the pasta has been coated.

Serve topped with the sliced chicken.

This recipe has been adapted from the recipe at

*Chiffonade: this is a cutting technique used for flat food to make the process faster and more efficient. Instructables shows how to cut chiffonade style.


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