Healthy & Delicious: Basil Chicken Pasta Recipe

My mother in law, Sue, made this the other night and it was so good that I am keeping it. I like that it resembles chicken cacciatore but is so much lighter. The recipe calls for boneless skinless chicken breast, but I think it would be better with thighs. Probably because they are much more full flavored and moist. However if keeping it healthy as intended, then yes, use breast.

The pasta you choose is key. She used angel hair. The thought of heavy rigatoni or penne would take away from this dish. 

Ingredients
8 ounces (1/2 package) pasta
2 teaspoons olive oil
1/2 cup finely chopped onion
1 clove garlic, chopped
1 14.5-ounce can diced tomatoes
1 teaspoon sugar
2 cups boneless chicken breast halves, cooked and cubed
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup Parmesan cheese

Directions
1. In a large pot of salted boiling water, cook pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.

2. In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, sugar, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.

3. Toss sauce with hot cooked pasta to coat. Serve with Parmesan cheese.

Recipe and photo courtesy of https://www.seriouseats.com/recipes/2008/12/healthy-and-delicious-basil-chicken-pasta-recipe.html