Team member Bri DeRosa shared this family recipe with us. “When we were kids, my sister used to love going out to dinner at a certain local restaurant where they made this chicken and pasta dish called Pasta Poulet,” she recalls. “But when the restaurant closed down, my mother tinkered around until she came up with her own version of the dish for my sister, which I think is even better than the original. Whenever we had friends over to the house for dinner, Mom would make this pasta. She once even fed the entire Speech and Debate Team on Pasta Poulet!” Now, many years later, Bri frequently makes the recipe for her own family and occasionally fields phone calls or emails from old friends who remember eating it at her mother’s kitchen table and ask for the recipe to pass along to their own kids.
1 lb. boneless, skinless chicken breast, cubed in bite-sized pieces
2 tablespoons olive oil
4 cloves garlic, minced
4 medium tomatoes, diced
4-6 scallions, diced (white and green parts)
1 1/2 cups chicken broth
2 tsp. oregano
1 tablespoon dried basil
1 tsp. salt
1/2 tsp. black pepper
1 lb. angel hair, spaghetti, or other long pasta
1. Cook the pasta according to package directions.
2. While the pasta is cooking, warm the olive oil in a skillet over medium heat. Add the garlic and saute for about 30 seconds, just until fragrant.
3. Add the chicken to the skillet and cook, stirring frequently, until lightly browned.
4. Season with the basil, oregano, salt, and pepper.
5. Add the chicken broth, stir to combine, and simmer for 5-7 minutes.
6. Add the tomatoes and scallions and cook for an additional 2-3 minutes, just until the tomatoes are softened.
7. Toss the chicken mixture with the cooked, drained pasta. Serve with Parmesan cheese as desired.