By Arieana Anwari
Cook the pasta according to package instructions until al dente. Drain and set aside.
Dice the chicken breasts into bite-sized pieces. Season with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
In the same skillet, add 1 tablespoon of butter. Dice the tomatoes and add them to the skillet. Cook until they have broken down into a sauce, about 5 minutes.
In a bowl, beat the eggs and mix with milk, 1 cup of cheese, and a pinch of salt and pepper.
Return the chicken to the skillet with the tomato sauce. Add cooked pasta and mix well.
Reduce heat to low and pour the egg mixture over the pasta, stirring continuously until the sauce thickens slightly and coats the pasta evenly, about 3-4 minutes. Make sure the eggs do not scramble.
Stir in the remaining tablespoon of butter for a glossy finish.
Serve hot, garnished with additional cheese if desired.
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This Main Course Pasta Chicken recipe is ready in 40 minutes and features chicken breast, eggs, milk and other delicious ingredients. Contains 620 calories total.
Cook the pasta according to package instructions until al dente. Drain and set aside.
Dice the chicken breasts into bite-sized pieces. Season with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
In the same skillet, add 1 tablespoon of butter. Dice the tomatoes and add them to the skillet. Cook until they have broken down into a sauce, about 5 minutes.
In a bowl, beat the eggs and mix with milk, 1 cup of cheese, and a pinch of salt and pepper.
Return the chicken to the skillet with the tomato sauce. Add cooked pasta and mix well.
Reduce heat to low and pour the egg mixture over the pasta, stirring continuously until the sauce thickens slightly and coats the pasta evenly, about 3-4 minutes. Make sure the eggs do not scramble.
Stir in the remaining tablespoon of butter for a glossy finish.
Serve hot, garnished with additional cheese if desired.
Calories per Serving: 620
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