aka: Pollo Giallo Pasta à la Boel
Today I felt like trying something new, and decided to make use of only yellow tomatoes for this chicken pasta.
To achieve the flavor I was after, it really is crucial to use yellow tomatoes, red ones would overwhelm the sauce with too much powerful tomato flavor and drown the subtler flavors out. It doesn’t matter what variety tomato you settle for, as long as it’s yellow.
This time, I used Poma Amoris Minora Lutea, which I got the seeds for from Baker Creek Heirloom Seeds, one of my favorite seed catalogs. It’s the first year I am growing it, and it’s proving to be quite a prolific variety. They are the tomatoes in the photo at the top of the post.
This recipe is quick and easy to make
Salt and pepper
Cut chicken breast fillets into small chunks, salt and pepper and toss well.
Let sit until ready to cook.
Chop the garlic, and chop the tomatoes up fairly fine.
For pasta, I like using a rice pasta, or mixed grain pasta.
My current favorite and the one I used for this recipe is a mixed grain penne by from Tru Roots, Called Ancient Grain Organic Pasta. It is a mix of brown rice, quinoa, amaranth and corn. Use your favorite pasta of choice.
Very lightly sautée the garlic in a bit of olive oil, then add tomatoes and let simmer down. Add salt and pepper to taste.
In a separate pan heat up some olive oil on medium, fry the small chicken chunks, 2 minutes per side on medium heat.
Add a dollop of butter to the tomato sauce, and let it melt. Then pour the sauce over the chicken, add the basil and mix with pasta.
Serve the chicken pasta as is, no cheese needed.
Kari Martens says
Sounds light and delicious!