Mom's Chicken and Pasta

Tonight Russ and I wanted to get a few things done around the house, but we also wanted to eat at home. So, I decided to make one of Mom’s recipes that is both quick, easy, and yummy. It is her Angel Hair Pasta with Chicken and Tomatoes.

To make this recipe you cook the chicken first. You can cook it in water or sauté it on the stove. I tend to cook it in water as it stays moist and doesn’t form any type of a crust on the outside. The down side to cooking it in water is that it doesn’t flavor the chicken. So, to solve this you can add to the water to flavor the chicken (which is optional as the dish will still taste great if you don’t flavor the water). This time I added some pepper, onion (large chunks), and some garlic cloves. Bring the water to a boil with the pepper and veggies and then add the chicken. I usually boil it for a few minutes with the lid off and then turn it off and put the lid on and leave it until it is cooked through. If you would rather sauté the chicken you can do it with olive oil and a little salt and pepper.

Once the chicken is cooked and cooling you sauté the chopped garlic in a little olive oil. You then add the canned tomatoes, V-8 juice, salt, pepper, and basil. While this starts to simmer you cut the chicken up into chunks and add it to the dish. Cook this all covered over low heat for 20 – 30 minutes. While the sauce simmers you cook the angel hair pasta and when they are both done you toss them together and serve.

This pasta to me is very tasty with a comfort food feel to it rather than a complex flavor. One of my favorite things about it is that I almost always have all the ingredients on hand in my pantry and freezer. It is a great dish for when you are about to go out of town or just coming back in from being away. I really like how simple and quick it is to put together. Russ also loves this dish and rates it a 9.

Angel Hair Pasta with Chicken and Tomatoes
Mom’s recipes (with a few of my changes)

1 (12 oz) package of angel hair pasta (you could use spaghetti or linguine instead if you prefer)
2 medium / large chicken breasts cooked, cut into 1 inch pieces
3 – 4 cloves of garlic, minced
1/4 onion, chopped
1 tablespoon olive oil
1 can diced tomatoes (I use either the one with Italian seasonings or with garlic and onion - do not use the petite diced)
1 tablespoon of dried basil (may need more, I also usually also add some dried Italian seasonings)
2 cans V-8 juice (5.5 oz) (I use the spicy kind, but either works well)
Salt and pepper, to taste (only if needed)

1 small onion and 3 cloves garlic (optional if you want to include them when cooking the chicken in water)

Cook the chicken and let cool (see notes in 2nd paragraph about options for cooking the chicken).

Sauté the garlic and onion in the olive oil until tender. Add the dried basil and cook over low heat with the garlic and onions for a little less than a minute. Add the tomatoes (undrained), V-8 juice, and basil let it simmer covered over low heat. Cut the chicken into chunks and add to the sauce. Check for seasoning and adjust as needed with salt, pepper, basil or Italian seasoning. Let the sauce continue to simmer for 20 – 30 minutes. I usually uncover it for the last 10 minutes or so.

Cook the pasta according to package directions.

Once the sauce and pasta are done then toss them together and serve.