Dinner #10 of the 12 Dinners of Christmas -- Rotini and Sauteed Chicken with Tomato Wine Sauce

My goal of posting 12 dinners for the busy Christmas season has taken me a little longer than I anticipated. I guess I was busier than I thought. Or maybe I just spent more time joining in all the holiday festivities and actually interacting with people instead of posting to my blog. Either way, I'll finish up the last few dinners this week -- hopefully.

In the winter, comfort food is what comes to mind when I think of what I would like for dinner. Soups, chowders, pastas, and stews are all options and satisfy a hungry family on a cold night.

"What's for dinner?" asked My Middle One.

"Pasta and chicken," I replied because I did not have a name yet for last night's dinner. Even with the less than descriptive name, she gave an enthusiastic "YUM! I love pasta!!" I wonder what kind of reaction she would have given if I told her we were having Rotini with Sauteed Chicken with Tomato Wine Sauce. No doubt she would prefer just pasta and chicken.

This simple, soul-satisfying dish is just what we needed on a cold night filled with freezing rain and snow. And No Thank You Boy ate 4 green beans without dying. Alert the media.

Rotini with Sauteed Chicken with Tomato Wine Sauce

serves 4 - 5

12 ounces of rotini, penne is also a good choice
2 cups green beans, cut in 2 inch pieces
2 tablespoons olive oil
4 boneless, skinless chicken breasts, sliced in 1/4 inch pieces
salt
pepper
1/2 teaspoon dried oregano, divided
1/2 teaspoon dried basil, divided
1/2 cup onion, thinly sliced
2 garlic cloves, chopped
2 plum tomatoes, large dice, can sub 1 (14 oz) can diced tomatoes
1/4 cup white wine
1 cup chicken stock
1 tablespoon butter
crumbled goat cheese or grated Parmesan cheese

Cook pasta according to package directions, but during the last 2 minutes of cooking, add the green beans. Drain and return to pot covered with a lid.

Meanwhile, season the chicken with salt, pepper, and about a 1/4 teaspoon of the dried oregano and dried basil. Saute in olive oil in a large saute pan over medium high heat until no longer pink, about 3 - 5 minutes. Add to pasta.

Add onion to saute pan and cook for 3 - 4 minutes. Add garlic and tomatoes and cook for an additional minute. Add wine, chicken stock, and remaining dried oregano and basil. Bring just to a boil and stir in butter. Pour sauce immediately over pasta and chicken mixture and toss.

To serve, spoon into serving dishes and sprinkle with goat cheese or Parmesan cheese.

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