For this recipe, you can use any pasta you'd like, but I recommend bucatini. It's a long, wide spaghetti shape that is hollow through the middle. It's great for trapping sauce!
Ingredients
1/2 pkg. bucatini pasta
1 chicken breast
1/4 C. fresh basil, chopped
1 C. grated Parmesan
2 C. frozen broccoli, defrosted
Sauce:
1 large can chopped or crushed tomatoes
1/4 C. red wine
1 tsp. salt
1 tsp. pepper
1 tsp. dried oregano
Directions
Cook bucatini according to package directions, drain and set aside.
To make the sauce, add tomatoes and their juice, red wine, salt, pepper and oregano into a large saucepan. Heat on medium-high until bubbly and slightly reduced. The sauce should thicken a bit - about 15 minutes.
In the meantime, salt and pepper the chicken breast and cook in a small fry pan in about 1 Tbs. olive oil until done - about 5 minutes on each side, depending on the thickness.
When chicken is done, dice into small pieces. When all components are ready, combine in a large pot. Add half of the Parmesan and stir to combine. Add the rest of the Parmesan to finish and garnish with some small basil leaves
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