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Week of 6/30/25

Pasta Pomodoro with Italian Chicken Tenderloins
and side salad

Active: 40 Total: 60
Original GF Paleo Vegetarian
Pasta Pomodoro with Italian Chicken Tenderloins

Pomodoro is a classic pasta dish that features fresh summer basil and tomatoes. Its appeal lies in its simplicity, so use the best ingredients you have available. Juicy chicken tenderloins make an easy and elegant pairing.
Smarts: To cut down on dishes, we suggest using a Dutch oven to cook both the pasta and the sauce. If making more than 6 servings, use a separate pan for each.
Cooking Methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Grill Friendly
Proteins
Chicken, non-ground
Cuisines
European - Mediterranean
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18

Ingredients

Metric
Servings:
4
Italian Chicken Tenderloins:
  • Garlic - 2 cloves , minced
  • Vinegar, balsamic - 1 Tbsp
  • Lemon juice - 1 Tbsp
  • Italian seasoning - 1 1/2 tsp
  • Salt - 1/2 tsp
  • Oil, olive - 2 Tbsp
  • Chicken breast tenderloins - 1 lb
Pasta Pomodoro:
  • Garlic - 3 cloves , minced
  • Onions, medium - 1/2 , diced
  • Tomatoes, cherry or grape - 2 cups , halved (sub chopped roma tomatoes)
  • Basil, fresh - 1/3 cup , thinly sliced
  • Pasta, linguini - 8 oz (sub any pasta shape)
  • Oil, olive - 2 Tbsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Stock, chicken - 1/2 cup (sub vegetable stock)
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Cheese, parmesan - 1/4 cup , grated
Side Salad:
  • Mayonnaise - 1 Tbsp (sub plain or Greek yogurt)
  • Vinegar, red or white wine - 2 Tbsp
  • Honey - 2 tsp
  • Oregano, dried - 1/2 tsp
  • Oil, olive - 3 Tbsp
  • Carrots, shredded - 2 oz (look for pre-shredded to save time)
  • Lettuce, romaine - 5 oz , chopped (sub any salad greens)

Choose Cooking Method

Prep

  1. Make marinade - Chop garlic (portion for chicken). Whisk together garlic, vinegar (portion for chicken), lemon juice, Italian seasoning, salt, and olive oil (portion for chicken). (Can be done up to 5 days ahead)

  2. Marinate chicken - Tenderize chicken with a fork. Pour marinade over chicken and turn to coat all sides. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)

  3. Make vinaigrette - (If prepping right before cooking, get grill heating and water boiling for pasta before continuing with prep.) Whisk together mayonnaise, vinegar (portion for salad), honey, and oregano. Slowly drizzle in olive oil (portion for salad) while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)

  4. Garlic / Onions / Carrots - Chop garlic (portion for pomodoro) and onions and store together in one container. Shred carrots if not already shredded and store in their own separate container. (Can be done up to 5 days ahead)

  5. Lettuce / Tomatoes / Basil - Prep as directed.

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Make

  1. Fill a Dutch oven with well-salted water and bring to a boil for the pasta.

  2. Cook pasta until al dente (firm but not mushy; check the instructions on your pasta for cook times). Reserve about ½ cup of pasta water (amount for 4 servings; adjust if customizing), then drain.

  3. Heat the grill to 400F / 204C degrees and brush the grates with some cooking oil.

  4. Remove chicken from marinade (discard marinade) and season with some salt and pepper. Grill chicken tenderloins until browned and cooked through (165F / 74C degrees), ~3 to 4 minutes per side. Transfer to a plate and cover with foil to keep warm while you finish the pasta.

  5. Return the Dutch oven to medium heat and add olive oil (portion for pomodoro). Add onions, garlic (portion for pomodoro), and red pepper flakes (if using) to heated oil along with a pinch of salt and saute until soft and translucent, 3 to 4 minutes.

  6. Add tomatoes, stock, and vinegar (portion for pomodoro) and bring to a simmer. Reduce heat, partially cover, and simmer gently for ~5 minutes or until tomatoes have softened and the flavors have come together.

  7. While the sauce is simmering, place the lettuce and carrots in a serving or mixing bowl.

  8. Add basil and cooked pasta to the sauce and toss to combine everything. If the pasta seems too dry, add small splashes of reserved pasta water until it reaches your desired consistency. Taste and season with some additional salt and pepper, if needed.

  9. Toss salad with vinaigrette until it is dressed to your liking.

  10. Divide pasta among serving plates and top with Parmesan cheese. Serve chicken tenderloins alongside or atop the pasta, and enjoy with salad on the side.

Prep

  1. Make marinade - Chop garlic (portion for chicken). Whisk together garlic, vinegar (portion for chicken), lemon juice, Italian seasoning, salt, and olive oil (portion for chicken). (Can be done up to 5 days ahead)

  2. Marinate chicken - Tenderize chicken with a fork. Pour marinade over chicken and turn to coat all sides. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)

  3. Make vinaigrette - (If prepping right before cooking, get water boiling for pasta before continuing with prep.) Whisk together mayonnaise, vinegar (portion for salad), honey, and oregano. Slowly drizzle in olive oil (portion for salad) while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)

  4. Garlic / Onions / Carrots - Chop garlic (portion for pomodoro) and onions and store together in one container. Shred carrots if not already shredded and store in their own separate container. (Can be done up to 5 days ahead)

  5. Lettuce / Tomatoes / Basil - Prep as directed.

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Learn More

Make

  1. Fill a Dutch oven with well-salted water and bring to a boil for the pasta.

  2. Cook pasta until al dente (firm but not mushy; check the instructions on your pasta for cook times). Reserve about ½ cup of pasta water (amount for 4 servings; adjust if customizing), then drain.

  3. Heat a grill pan or skillet over medium heat and brush with some cooking oil.

  4. Remove chicken from marinade (discard marinade) and season with some salt and pepper. Add chicken tenderloins to heated pan and sear until browned and cooked through (165F / 74C degrees), ~3 to 4 minutes per side. Transfer to a plate and cover with foil to keep warm while you finish the pasta.

  5. Return the Dutch oven to medium heat and add olive oil (portion for pomodoro). Add onions, garlic (portion for pomodoro), and red pepper flakes (if using) to heated oil along with a pinch of salt and saute until soft and translucent, 3 to 4 minutes.

  6. Add tomatoes, stock, and vinegar (portion for pomodoro) and bring to a simmer. Reduce heat, partially cover, and simmer gently for ~5 minutes or until tomatoes have softened and the flavors have come together.

  7. While the sauce is simmering, place the lettuce and carrots in a serving or mixing bowl.

  8. Add basil and cooked pasta to the sauce and toss to combine everything. If the pasta seems too dry, add small splashes of reserved pasta water until it reaches your desired consistency. Taste and season with some additional salt and pepper, if needed.

  9. Toss salad with vinaigrette until it is dressed to your liking.

  10. Divide pasta among serving plates and top with Parmesan cheese. Serve chicken tenderloins alongside or atop the pasta, and enjoy with salad on the side.

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