Chicken Pomodoro

This is a quick, easy, inexpensive, delicious sauce with a fancy name. The recipe comes from Cooking during Stolen Moments (via Pinterest).


  • 2 tablespoons olive oil (I used less)
  • 1/4 onion, diced
  • 5 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and pepper, to taste
  • 2 (15-ounce) cans diced tomatoes
  • 1 1/2 teaspoon sugar
  • 3 tablespoons pesto or 1/3 cup fresh basil leaves, torn or cut chiffonade style
  • 1/2 pound chicken breasts, cooked and cubed (I used more)


  1. Heat olive oil in a large skillet. Add onion, garlic, and crushed red pepper flakes. Season to taste with salt and pepper. Cook until onions are nearly translucent, about 3 minutes.
  2. While the onion and garlic cook, pour the tomatoes (with liquid) into a food processor or blender. Process until coarsely chopped to desired consistency. (Process less time for a thicker, heartier sauce or longer for a creamier sauce.)
  3. Add the tomatoes and sugar to the skillet. Simmer for about 5 minutes, until very fragrant and somewhat thickened.
  4. Stir in the pesto and simmer an additional 5-10 minutes. (If using fresh basil, let the sauce simmer for 10-15 minutes and then stir in the basil after removing from the heat.)
  5. Stir the chicken into the sauce just until warmed through. Serve over pasta.

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