Penne with a chicken tomato sauce recipe

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Penne and tomato sauce with sliced chicken breasts marinated in herbs. Great with freshly made gralic bread.
Preparation time: 5 minutes, Cooking time: 15 minutes, Serves: 2 


2 chicken breasts, thinly sliced
1 Tbsp extra-virgin olive oil
1/2 Tbsp fresh rosemary (leaves only) or 1/2 tsp dried
1/2 Tbsp fresh thyme or 1/2 tsp dried
1/2 Tbsp fresh oregano or 1/2 tsp dried

2 Tbsp extra-virgin olive oil
1 garlic clove, finely chopped
1 onion, finely chopped
2-3 fresh sage leaves
1 can of tomatoes, chopped, with their juice
Salt and freshly ground black pepper, to taste

1/2 lb penne or similar type of pasta


In a bowl, mix the herbs (rosemary, oregano and thyme) with 1 Tbsp of olive oli and the chicken. Add black pepper and mix well, rubbing the herbs with the chicken pieces. Cover with plastic wrap and put in the refrigerator to marinate for 30 - 60 minutes.

In a large saucepan, add the 2 Tbsp of olive oil and heat over medium to high heat. Add the chicken, onion, garlic and sage and cook, stirring constantly, until the chicken turns white. Pour in the tomatoes and juice, season with salt and bring to a  boil. Lower heat, cover, leaving a crack for the steam to escape and simmer for 10 to 15 minutes, until the tomato sauce thickens.

While the sauce is simmering, cook the pasta in lots of boiling, salted water, al dente, according to directions on the packaging.

When the pasta is ready, drain and pour into the sauce. Toss well and serve with grated Parmesan cheese on top.

Notes and tips

This pasta dish is great served with freshly made garlic bread.
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