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Spaghetti in Chicken-Tomato Sauce with Green Beans

I really love pasta, but years of eating spaghetti with the same old sauce has worn on me. Recently I posted about a wonderful and authentic Italian recipe called Farfelle alla Vesuviana, which has been added to my permanently collection. I found that recipe, and the one I’m about to share with you, in the book 250 True Italian Pasta Dishes. I love it when I find a cookbook that has consistently good recipes. I’ve tried several already, and each one has been delicious.

This recipe is actually called Fettucini with Chicken-Tomato Sauce and Fava Beans. The first time I made it I used the fettucini, but substituted green beans for fava beans. Hubby isn’t much of a fettucini man, so tonight I used spaghetti and green beans and we had a winner. I personally thought it was fabulous with the fettucini too!

A couple of interesting tidbits from the book:

1) Chicken is not normally part of an authentic Italian pasta dish. Chicken, duck and turkey were considered important main dish meals and were generally not cooked into a pasta sauce, but rather roasted as a main course.

2) The author of the cookbook, John Coletta, runs a restaurant in Chicago. While he tries to keep his recipes as authentic as possible, adding chicken to some dishes is pretty necessary due to the American’s love for all things chicken.

Spaghetti in Chicken-Tomato Sauce with Green Beans
adapted from 250 True Italian Pasta Dishes

printable version

3 tbsp extra virgin olive oil
1/4 cup each finely diced onion, peeled celery, and trimmed fennel bulb
1 tsp paper thin garlic slices (about 1 large clove)
1 cup diced skinless, boneless chicken thigh meat (about 2 thighs)
1/4 cup dry white Italian wine (Pinot Grigio)
3 cups canned crushed Italian tomatoes (2 14-oz cans, juice and all)
salt and freshly ground black pepper
1 tbsp salt
1 lb spaghetti
3/4 cup fresh green beans, blanched
3/4 cup grated Parmigiano-Reggiano, divided

In covered pasta pot over high heat, bring water to a rapid boil.

Meanwhile, in a large saute pan, heat oil over medium-high heat until hot but not smoking. Add onion, celery, fennel and garlic and cook, stirring, until golden, about 5 minutes. Stir in chicken, stir until no longer pink, then add wine. Reduce heat to medium and simmer until wine has reduced by half (about 5-6 minutes). Add tomatoes, reduce heat to low and simmer until thickened, about 20 minutes. Season to taste with salt and pepper. Remove from heat and set aside.

While sauce is simmering, add salt and spaghetti to boiling water and cook, uncovered, over high heat, until pasta is almost al dente. Scoop out about 1 cup of the pasta water and set aside. Drain pasta.

Return saute pan to medium heat. Add 2 tablespoons of reserved pasta water and green beans and simmer until heated through, about 3 minutes. Add spaghetti and cook for about 3 minutes, until pasta is al dente, using pasta tongs to toss and coat evenly, adding more pasta water if necessary. Add half of the grated cheese and toss. Transfer to serving bowl and sprinkle with remaining cheese. Serve immediately.

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26 Responses to Spaghetti in Chicken-Tomato Sauce with Green Beans

  1. 1
    Mags says:

    LOVE the photo.

    This recipe sounds both delicious and nutritious. I love anything with pasta.

  2. 2
    Nutmeg Nanny says:

    This pasta looks great! I'm always looking for new pasta recipes. I can't wait to try this!

  3. 3
    Michelle @ 5 Forks says:

    Yes the same old sauce does get boring. I love this recipe sounds like a quick meal for a busy night. I might leave out the green beans and add roasted asparagus instead. Sounds great!!

  4. 4
    Federica says:

    splendido piatto!!! mmmmmmmmm……

  5. 5
    Amanda says:

    hank you Mags, Nanny and Federica!

    Michelle – I'm sure asparagus would be fabulous!

  6. 6
    cookies and cups says:

    I love chicken in spaghetti. My husband is Italian and he used to think it was weird, but I think I have won him over!
    This looks great!

  7. 7
    jose manuel says:

    Buenisimos los espaguetis. Una receta original y sencilla. Me la apunto para hacerla. Gracias.

  8. 8
    Barb, sfo says:

    I want to try this one too! I'd love to plan a whole Week of Spaghetti but I'd need to wait until DH goes on a business trip.

  9. 9
    Diane {createdbydiane.blogspot.com} says:

    I'm a pasta freak…I could eat it everyday! and those dishes look delicious!

  10. 10
    Tasty Eats At Home says:

    My kids would love this – especially my oldest!

  11. 11
    biz319 says:

    I love pasta any which way and I love this recipe!

    Hope you are having a great weekend! :D

  12. 12
    Amanda says:

    Thank you all so much! The dish is wonderful, hope you try it :)

  13. 13
    Chow and Chatter says:

    looks delish loving your pasta posts

  14. 14
    Andrea @ CanYouStayForDinner.com says:

    Mmmm what a delicious pasta recipe! Thanks so much for the idea!

  15. 15
    HoneyB says:

    Love the photo!! This looks like a great pasta dish!

  16. 16
    Amanda says:

    Thank you Rebecca, Andrea and Shelby! :)

  17. 17
    Sweet and Savory says:

    I don't care if chicken is not tradition in such a spaghetti dish. Sounds just right to me.

    Did I tell you about my giveaway?
    http://sweetsav.blogspot.com/2010/03/paula-deen-skillets-yes-giveaway.html

  18. 18
    Amanda says:

    Yes you did, and I entered :)

  19. 19
    Karen says:

    This looks like my kind of pasta!

  20. 20
    Barbara says:

    Your pasta always looks wonderful. Thanks so much for yet another lovely recipe.

  21. 21
    Lana from Never Enough Thyme says:

    Love the idea of this, Amanda. I was just looking for a different pasta recipe for tonight's dinner and I think this might be just right. Thanks!

  22. 22
    Amy @ Simply Sugar & Gluten Free says:

    Almost didn't recognize you with the new look!! I love it.

  23. 23
    Amanda says:

    Thanks everyone! it's definitely a keeper :)

  24. 24
    Megan says:

    Looks like a great dinner. Healthy and delicious!

  25. 25

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