Chicken with Tomatoes and Fresh Herbs

Skillet Chicken with Tomatoes and Fresh Herbs

I had a busy day and needed something fast for dinner. I had a whole chicken, but I didn’t feel like roasting it. I decided to cut it up and cook it on top of the stove, in a large skillet. I had some fresh tomatoes, so I knew I would use them in my dish, too. I started by browning onion and chicken in a skillet. I also had some fresh peppers and fresh herbs so it all came together quite nicely. By adding some chicken stock and pasta I was able to cook it all together in the same pan. It was wonderful just the way it was- but you could top it with shredded cheese, if you like.

Skillet Chicken with Tomatoes and Herbs

1 T. oil

1 large onion, chopped

1 chicken, cut up

4 c. chopped fresh tomatoes

1 sweet pepper, seeded and diced

3 c. chicken stock- you might need a little more*

8 oz. uncooked pasta- I used rotini**

1/2 c.  of fresh herbs, chopped- I used parsley, basil, thyme and lovage

salt and pepper to taste

In large skillet, brown onion in oil. Add chicken pieces and brown on both sides. Add tomatoes to skillet and cook a few minutes more. Add remaining ingredients, except pasta,  and bring to a simmer. Place lid on skillet and cook over medium low heat for about 20 minutes, or until chicken is almost cooked. Add pasta and cook, covered, about 12 minutes longer, or until pasta is cooked. Stir from time to time to prevent sticking and to see if you need more stock. Time will vary depending on which pasta you choose. Stir in the herbs when pasta is nearly done. finish cooking until pasta is tender. Adjust seasonings. Serve as is, or with cheese on top. Serves 4.

* Depending on how juicy your tomatoes are, you might need a little more stock. I wanted to have some sauce with the dish so I liked the amount of stock I used.

** You could use more pasta just add more stock.