Chicken and Pasta With Tomato-wine Sauce

Chicken and Pasta With Tomato-wine Sauce

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Connie Veneracion


  • 4 large chicken thighs (use breast if you prefer white meat)
  • salt
  • pepper
  • 2 tablespoons flour
  • 4 tablespoons olive oil (doesn’t have to be extra virgin)
  • 4 cloves garlic peeled and chopped
  • 1 large onion peeled and chopped
  • 1 cup white wine
  • 2 cups diced tomatoes (I used canned diced tomatoes as I didn’t have enough fresh tomatoes)
  • 1/2 teaspoon oregano dried (twice as much if using fresh)
  • 1 tablespoon sugar
  • 200 grams pasta cooked according to package directions
  • 100 g Edam cheese grated (you can try some other kind of cheese but, of course, every cheese variety tastes different)
  • 12 sweet basil leaves finely sliced (optional but recommended)


  • Heat about four tablespoons of olive oil.
  • Sprinkle the chicken thighs with salt and pepper then dredge in flour. Fry in the hot oil until lightly browned on all sides. With tongs or a slotted spoon, transfer the chicken to a plate.
  • In the remaining oil, add the garlic and onion. Cook, stirring often, until they start to soften.
  • Pour in about a cup of white wine. Boil the mixture — uncovered — until the white wine is reduced to half.
  • Add the diced tomatoes and all the juice.
  • Add the oregano, salt, pepper and some sugar. Don’t worry about the balance of flavors at this point because you will adjust all of that later.
  • Return the chicken to the pot and stir lightly. Boil over medium heat, uncovered, until the sauce is thick and the chicken is cooked through, about 15 to 20 minutes.
  • When the sauce is done, taste and adjust the seasonings. Then, scoop out the chicken and transfer to a plate. Add the cooked pasta to the sauce and toss well.
  • Divide the pasta among individual pasta bowls. Top each with a chicken thigh. Smother with grated cheese.
  • Melt and lightly scorch the cheese either by 1) putting the dish under a very hot broiler (make sure you’re using heat proof bowls) or 2) using a kitchen torch. Trust me, browning the cheese makes a lot of difference both in texture and in taste.