Chicken Pasta Cooked on the Griddle

If you don’t have a griddle outside or don’t want to stand outside in the 96 degree heat to cook, this can easily be made in a cast iron Dutch oven on top of the stove. I say Dutch oven because the higher sides will stop some of the plattering.

This was so quick and so easy and so delicious.

This Youtube video was my inspiration. I deviated from the recipe a bit, of course.

• First, I didn’t have the fancy, smancy seasoning he used so I used plain dried Italian herbs.
• I used two chicken breasts but because I dislike thick chicken, I sliced them in half so I ended up with four “thin breasts” instead of two fat breasts.
• The recipe called for linguine but I used bucatini because we had that and didn’t have linguine.

I seasoned the chicken with salt, pepper and Italian herbs. Added a bit of olive oil to the hot griddle and placed the chicken breasts on there. After I flipped them, I added the tomatoes.

After the tomatoes got warm and seared, they were easy to mash. Next time, I’ll use chopped larger tomatoes so I can peel them. The recipe called for cherry tomatoes but that’s too much skin.

Once the tomatoes had released their juice, I added the cooked bucatini, about 3 T. chopped garlic and about 3/4 cup of white wine. Then I added the chicken breasts to the pile and scooped everything on top of the chicken and let that “simmer” for a few minutes.

We added grated Parmesan cheese and chopped fresh basil. Vince suggested adding chopped ham next time, if we have it.

Here’s a list of everything I used:

• 2 boneless skinless chicken breasts
• Olive oil
• 8 oz. cooked (al dente) bucatini (your pasta of choice is fine)
• 12 oz. cherry tomatoes (I’ll use regular tomatoes, peeled and chopped next time)
• 3 T. chopped garlic
• 3/4 cup white wine (I used dry because that’s what we had handy)
• Salt, pepper and Italian seasons
• Parmesan, grated

This is something I think we’ll be making often. And, there’s enough for another meal. I love leftovers!!