Pasta “Poulet”

Pasta Poulet

1 lb. boneless, skinless chicken breast, cubed in bite-sized pieces
4 cloves garlic, minced
4 medium tomatoes, diced
4-6 scallions, diced (white and green parts)
About 1 1/2 -2 cups chicken broth
2 tsp. oregano
1 tablespoon dried basil
1 tablespoon dried parsley (you could certainly also use fresh)
Salt and Pepper, to taste
olive oil
1 lb. pasta — angel hair or thin spaghetti work best; we use whole wheat when we can

Cook the pasta according to package directions.  While it’s cooking, heat about a tablespoon of olive oil in a nonstick skillet over medium heat.  Add the garlic and saute for about 30 seconds.  Add the chicken cubes and cook until it’s just starting to brown on all sides, but is not quite cooked through.  Sprinkle the oregano, basil, parsley, salt, and pepper over the chicken, then pour the chicken broth over the top.  Simmer for about five minutes, then add the tomatoes and scallions.  Cook for about 2-3 minutes more, just until the tomatoes are softened a bit.  Serve over the pasta with a sprinkling of Parmesan cheese, if you like.

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