A simple and vibrant sauce elevates this chicken-and-pasta weeknight dinner.
Jennifer Causey
Romesco sauce is the foundation of a meal that’s guaranteed to be scrumptious.
This vibrant red sauce hails from Catalonia, Spain.
Photo:Jennifer Causey
This recipe was developed by Melissa Gray.
Cook pasta according to package directions; drain, reserving 1/2 cup pasta water.
Meanwhile,drain tomatoes, reserving 3 tablespoons oil.
Chop tomatoes; place 1/4 cup in a small bowl for gremolata.
Heatremaining 2 tablespoons reserved tomato oil in a large skillet over medium-high.
Pat chicken dry and sprinkle with 1/2 teaspoon salt.
Transfer chicken to a plate, reserving any drippings in skillet.
Toss until pasta is well coated.
Serve pasta with chicken, topped with gremolata.
2,000 calories a day is used for general nutrition advice.
