Fresh is best.
As a working mum and the chief cook in this household, I can say there are times I just don’t want to cook. It’s either too hot to cook, I’m tired after a long day, or just can’t be bothered. Ordering takeaways is the last thing I want to do. After all, order takeaway for dinner is a treat in this household. Getting some healthy food into the tummies of my kids is important to me. This tomato basil penne with chicken recipe hits the spot in those times. It’s healthy, quick to make and tastes great. Plus you can choose whether to eat this as a hot pasta dish, or as a cold salad. That sounds perfect, isn’t it?
This recipe contains fresh basil. Let me tell you… don’t substitute the fresh basil for dried. It just won’t work. Using fresh basil adds this aromatic summer flavour into the dish that you just won’t get from dried. Dried basil is fine for a cooked pasta sauce. But this is a completely no-cook sauce. I say “sauce” loosely as it’s not your typical runny version. The ingredients are solid after all but they replace the sauce you’d normally have with pasta.
This pasta is topped with a little crumbed chicken. Why? Because I know the kids demand some protein to fill them up. They love meat… especially chicken. You don’t have to include this if you don’t want to. The choice is completely up to you.
Tear, don’t chop
Here is a tip for you when basil is a key ingredient. This is especially when a recipe doesn’t include cooking the basil…. like this tomato basil penne recipe. Don’t use a knife to cut the leaves. If the basil leaves are too big, simply tear them with your fingers. Avoid using a knife. If you do use one, all it will do is bruise the delicate leaves and not make the dish look as pretty.
Want another delicious recipe?
If you like this recipe, you’ll also love others available here. From pastas to risottos, cookies to desserts, and bliss balls to gluten-free options with everything in between. There is truly something here for everyone. I have developed this website to provide family-friendly recipes where I maximise both fresh produce while minimising cost.
Tomato Basil Penne with Chicken
Ingredients
Pasta
- 500 g penne pasta
- 250 g yellow cherry tomatoes, each sliced into three
- 250 g red cherry tomatoes, each sliced into three
- 60 g baby spinach
- 1/4 teaspoon dried oregano leaves
- 4 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 1 cup basil leaves
- 1/4 cup olive oil
- salt
Chicken
- 500 g chicken tenderloins
- 1 egg
- 3 tablespoons water
- 1/2 cup flour
- 1/2 cup breadcrumbs
- olive oil cooking spray
Instructions
- Bring a large pot of water to a boil. Add 1 tablespoon of salt and the penne. Cook pasta until al dente or just tender to the bite.
- Combine the tomatoes, baby spinach, garlic, vinegar, oregano leaves and basil together in a large bowl. Add olive oil and mix through.
- Drain pasta, add to tomato mixture, and toss. Season with salt to taste.
- Serve hot, at room temperature, or cold as a pasta salad.
Chicken
- While the pasta is cooking, in a bowl, whisk the egg and 3 tablespoons of water together.
- Crumb each tenderloin by first dredging in flour, then the egg mixture, then into the breadcrumbs to coat. Set aside on a plate.
- Heat a large non-stick frying pan on medium high heat. Coat the tenderloins with olive oil cooking spray and pan-fry in two batches until golden brown and cooked through, about 8 minutes.
- Once cooked, chop into chunks and add on top of hot pasta to serve.