Ahh… the first mashup dish from the new kitchen that I call the “Chicken Tomatesca” – for shamelessly stealing and mixing ideas from several other dishes.

Chicken cubes with garlicky tomato sauce and pasta, not very difficult and very satisfying.

Well, and easily that single most ugly food photo I’ve ever taken… 馃檪

Ingredients (for 2):

150g pasta of your coice
180g chicken breast
1 tbsp. corn starch
1 shallot
2 cloves garlic
1/2 cup white wine
1/2 (400g) can of diced tomatoes
100 ml chicken broth
1 1/2 tsp. italian herbs
1 pc. (200g) mozzarella cheese
Salt and pepper


Set up a pot of water for the pasta. Cut the chicken into 1″ (2.5 cm) cubes. Make sure to cut them roughly the same size to ensure even cooking. Season the chicken with salt and pepper and coat with the cornstarch. Dice shallot and garlic finely and crumble the mozzarella cheese into strings and set aside.

In a pan over medium high heat, combine a knob of butter with a tbsp. of olive oil and, once melted, add in the chicken cubes, browning them nicely on all sides. They don’t need to be cooked through fully by now. Remove from the pan, cover and set aside.

To the same pan and preserving the butter/oil mixture add the shallot and garlic and let become translucent. Deglace the pan with the white wine and let reduce almost completely, then add in the chicken stock and tomatoes. Bring to a boil and season with salt and pepper to your liking and also with the italian herbs. Let reduce for a couple of minutes. At this point you can thicken up this sauce using a little corn starch solution stirred in cautiously little by little.

Put the chicken cubes including all drippings back to the pan and now also add the crumbles mozzarella cheese. Let cook through for about 4-5 minutes more and until the cheese is melted.

Arrange the “al dente” cooked pasta together with the chicken and serve.