Basil Chicken Pasta is one of my favorite quick and easy meals. Just simmer basil, chicken, and tomatoes together, serve over the pasta of your choice, sprinkle with Parmesan, and enjoy!
This month on the blog, we are making super simple dinners that are healthy, easy, and quick. Last week we made Teriyaki Chicken with Homemade Teriyaki sauce , a dinner that comes together in all of 15 minutes.
Today I’m sharing a recipe that takes a few minutes longer, but is just as simple, Basil Chicken Pasta.
Do you have days where you just do. not. want. to. cook. anything? I have those days all the time, and rather than dig out a take out menu, this is the dish I turn to. Basil Chicken Pasta is low-maintenance food at its best.
To make this dish, you just cube a chicken breast, roughly (sometimes angrily–I don’t know what your day was like) chop some onion and garlic, open a can of tomatoes, add some basil, and simmer away.
You can make your basil chicken pasta with fresh basil or dried, whatever you have on hand. I am a horrible murderer of windowsill herbs, so usually I use dried, but my most recent victim kitchen basil plant is somehow still kicking, so I used fresh basil in the photos.
In about 20 minutes, you wind up with a dish that is light and simple but completely satisfying. I love the flavor the basil gives to the chicken and tomatoes, and since you are serving this over pasta–I usually choose angel hair, but use whatever you want– it’s basically law that you sprinkle it with plenty of Parmesan just before serving.
Plate it up with a side of Butter and Garlic Green Beans or the side of your choice , and your dinner’s going to be a good one!
More Easy Chicken Dinners
- Chicken Fajitas
- Chicken Parm Soup
- Chicken Shawarma With Yogurt Sauce
- Chicken Carcass Soup
This recipe serves two, but doubles (or triples–go nuts!) with no major changes to cooking time or method. See recipe notes for details.
Ingredients
Basil Chicken Pasta
- ▢ 4 ounces angel hair pasta or pasta of choice*
- ▢ 1 small (about 8 oz) boneless chicken breast cubed 1 inch
- ▢ 1/4 cup diced onion about 1/4 medium onion
- ▢ 2 cloves garlic pressed or diced
- ▢ 1 14-ounce can diced tomatoes
- ▢ 1 1/2 teaspoons dried basil or 1/4 cup chopped fresh basil
- ▢ 1/4 teaspoon salt plus more to taste
- ▢ 1/4 teaspoon hot sauce
For Topping
- ▢ 1/2 cup Parmesan cheese
- ▢ Fresh basil optional, thinly sliced
Instructions
- Put a pot of lightly salted water on to boil for your pasta.
- Spray a medium skillet, with cooking spray, or drizzle with a bit of olive oil. Brown cubed chicken over medium heat, 3 to 5 minutes. Lightly salt and pepper the chicken while it is cooking.
- Add onions and garlic, and cook until chicken is cooked through and onions begin to turn translucent at the edges, another 3 to 5 minutes.
- Stir in canned tomatoes (and their juices), basil, and salt. Bring to a simmer and cook, stirring occasionally, until thick and saucy, about 6 minutes.
- Start your pasta, and cook according to package instructions until al dente.* Drain and divide into two bowls.
- Stir hot sauce into the tomatoes and check the salt level. Add more if needed. Divide the sauce between your two bowls. Top with Parmesan and optional fresh basil.
- Enjoy!
Notes
This Pumpkin Spice Latte recipe uses real pumpkin and can be made two ways, as a light pumpkin spice latte or as a more decadent version.
Hey guys, happy Saturday. How is your weekend treating you so far?
You might remember a few months ago I announced the start of Simple Saturdays, where I use Saturdays to post quick, simple recipes, tips, and tricks that just don’t find their way onto the main blog calendar.
They went on a bit of a hiatus during summer, but they’re back just in time for fall, and we’re starting up again with the ever-controversial Pumpkin Spice Latte.
I don’t know exactly where we as a collective culture stand on pumpkin spice lattes in 2016. We’re still mocking them at every opportunity, but they are so maligned at this point that I feel like it’s almost hipster cool again to like them unironically.
Personally, I’m a fan, and I’m happy to be a fan in the good times and bad, and I boy, do love me a good Pumpkin Spice Meme…
Anyway, since this is a Simple Saturday post, we’ll get right to the recipe so you can enjoy the rest of your weekend. I give you my pumpkin spice latte recipe, two ways: light and decadent.
Both versions are made with real pumpkin, pumpkin-adjacent spices, sugar, coffee, and milk/cream, but the ratios are different so you can have a dashing-out-the-door-with-a-coffee-cup-and-a-full-day-of-meetings-ahead-of-you Light Pumpkin Spice Latte or a sit-by-the-window-on-a-rainy-day-with- a-good-book * Decadent Pumpkin Spice Latte.
Both are delicious, both are a great way to use up leftover pumpkin puree, and both are just begging for you to give them a shot this weekend.
Enjoy the rest of the weekend, and I’ll see you back here Monday with a quick and easy chicken dinner recipe!
More Starbucks Coffee Drinks
- Homemade Mocha
- White Chocolate Mocha
- Caramel Macchiato
- Iced Mocha
If you are opening up a can of pumpkin puree to make this recipe, check out my post What to Do With Leftover Pumpkin Puree for some ideas on storing and using up leftovers.
Equipment
- Fine mesh strainer
Ingredients
Lighter Pumpkin Spice Latte
- ▢ 1/2 cup skim milk
- ▢ 2 tablespoons pumpkin puree
- ▢ 1 tablespoon granulated sugar
- ▢ 1/4 teaspoon vanilla extract
- ▢ 1/8 teaspoon cinnamon plus more for topping
- ▢ Pinch of nutmeg
- ▢ Pinch of ground ginger
- ▢ Pinch of ground cloves
- ▢ 1/2 cup strong hot coffee
Decadent Pumpkin Spice Latte
- ▢ 1/4 cup and 2 tablespoons milk
- ▢ 2 tablespoons heavy cream
- ▢ 2 tablespoons pumpkin puree
- ▢ 2 tablespoons granulated sugar
- ▢ 1/4 teaspoon vanilla extract
- ▢ 1/8 teaspoon cinnamon plus more for topping
- ▢ Pinch of nutmeg
- ▢ Pinch of ground ginger
- ▢ Pinch of ground cloves
- ▢ 1/2 cup strong hot coffee
- ▢ Whipped cream for topping
Instructions
- In a small saucepan, over medium-high heat, whisk all ingredients except the coffee together until steaming hot and well combined. Pour mixture through a fine mesh strainer to remove any large pieces of pumpkin. This step is optional, but if you skip it, you will have a bit of pumpkin at the bottom of your cup.
- Add coffee to a 12-ounce mug and pour in pumpkin spice mixture. Stir, top with whipped cream and a sprinkle of cinnamon if desired, and enjoy.
Nutritional Information for Light Pumpkin Spice Latte Recipe Nutritional Information for Decadent Pumpkin Spice Latte Recipe Recipes Adapted From Food Network
These Pumpkin Donuts with Maple Glaze are moist, lightly spiced, and delicious.
Looking for more fall treats? You might like these Cinnamon Sugar Pumpkin Donuts , Pumpkin Donuts With Cream Cheese Glaze , Mini Pumpkin Pie , and Small-batch Chocolate Chip Pumpkin Cookies .
If you follow me on Instagram , you might have, via the stories feature, seen me testing these doughnuts a few weeks ago in August. It felt almost sacrilegious cracking open a can of pumpkin puree before September, but it was so worth it so that I could have this recipe ready for you today, because, guys. These. Donuts. Are. AMAZING.
Remember last week when I was fighting with the water content in pumpkin puree to make pumpkin shortbread cookies ? That is NOT a problem this week, because pumpkin puree makes these pumpkin donuts so moist and soft.
I could happily eat them plain, straight out of the oven with a cup of coffee.
But we’re not going to do that. Instead we are topping these babies off with a killer maple glaze. I hate to even call it a glaze, because this stuff so thick, it’s practically maple frosting.
For years I’ve been trying to recreate the type of glaze that you find on the best bakery maple bars, and this is it!
The really great thing about my Pumpkin Donuts With Maple Glaze is that they are extremely quick and easy to throw together.
BUT, I definitely recommend inviting some friends over to enjoy them with you! These things are so tasty you are not going to want to stop at just one. Though, at a surprisingly low 180 calories each, having an extra wouldn’t be the worst thing in the world… 😉
Pumpkin Donuts With Maple Glaze Recipe Notes
- This maple glaze is made with maple extract, and unfortunately, you cannot substitute maple syrup for the extract (imitation extract is fine). Maple extract is waaaaaay more concentrated, and you just won’t get the strong maple flavor you are looking for with syrup.You can order extract online * or find it in the baking aisle at most large grocery stores. I started stocking maple extract a couple of years ago, and find that it’s one of those ingredients you start finding a million uses for once you know it’s in your cupboard.
- If you don’t own a donut pan, I recommend this one .* It’s the pan I own, and I’ve been very happy with it. You can also make these in a muffin tin. Fill tins 2/3 of the way full (it should make about 10) and cook for 8-10 minutes.
This recipes uses 1/3 cup of pumpkin puree, meaning if you open a new 15-ounce can, you will have a ton of puree left over. Check out my post What to Do With Leftover Pumpkin Puree for some ideas on what to do with the rest of the can.
Equipment
- Donut pan
Ingredients
Pumpkin Donuts
- ▢ 1 cup ( 120g ) all-purpose flour
- ▢ 1 teaspoon baking powder
- ▢ 1/2 teaspoon cinnamon
- ▢ 1/8 teaspoon ground ginger
- ▢ 1/8 teaspoon ground nutmeg
- ▢ Pinch ground cloves
- ▢ 1/4 teaspoon salt
- ▢ 1/3 cup ( 81 g) pumpkin puree
- ▢ 1/3 cup ( 66 g) brown sugar
- ▢ 1 large egg
- ▢ 1/4 cup milk any percentage
- ▢ 2 tablespoons ( 1 oz) unsalted butter melted and cooled
Maple Glaze
- ▢ 2 tablespoons ( 1 oz) unsalted butter
- ▢ 1/4 cup ( 50 g) brown sugar
- ▢ 1 tablespoon and 1 1/2 teaspoon milk
- ▢ 1 1/2 teaspoon light corn syrup
- ▢ 1 teaspoon maple extract
- ▢ 1 cup ( 120 g) powdered sugar sifted
- ▢ Sprinkles for topping optional
Instructions
Pumpkin Donuts
- Preheat your oven to 350°F and lightly grease your donut pan.
- In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, whisk together pumpkin puree, brown sugar, egg, milk, and butter.
- Add the dry ingredients to the wet, and stir until just combined.
- Prop a gallon-sized disposable bag open over a large cup, and transfer batter to the bag. Squeeze out most of the air, and use scissors to snip off one of the corners. “Pipe” the batter into your donut pan, filling 3/4 full–this should make exactly 6 donuts.
- Bake for 9 to 11 minutes, until donuts are fluffy, and spring back if you press down on the top with your finger.
- Allow to cool in the pan for 5 minutes, until cool enough to handle, before transferring to a wire rack to finish cooling completely, about 15 minutes.
Maple Glaze
- Once your donuts have cooled, combine butter, brown sugar, and milk in a small saucepan over medium heat. Cook until butter is melted, and sugar dissolved. Remove from heat and whisk in corn syrup and maple extract. Add half of the sugar, and whisk until incorporated before adding the rest. Whisk until smooth.
- Transfer glaze to a small bowl large enough for dipping. Dip donuts one at a time, and immediately add sprinkles. This glaze hardens quickly, and sprinkles won’t stick if you wait until the end to add them,
- Discard excess glaze* and allow the glaze on the donuts to set for 5 minutes before eating.
- Enjoy!
Notes
Donuts Adapted From Live Well Bake Often Maple Glaze Adapted From Butter With a Side of Bread
Basil Chicken Pasta
Ingredients
Basil Chicken Pasta
- 4 ounces angel hair pasta or pasta of choice*
- 1 small (about 8 oz) boneless chicken breast cubed 1 inch
- 1/4 cup diced onion about 1/4 medium onion
- 2 cloves garlic pressed or diced
- 1 14-ounce can diced tomatoes
- 1 1/2 teaspoons dried basil or 1/4 cup chopped fresh basil
- 1/4 teaspoon salt plus more to taste
- 1/4 teaspoon hot sauce
For Topping
- 1/2 cup Parmesan cheese
- Fresh basil optional, thinly sliced
Instructions
- Put a pot of lightly salted water on to boil for your pasta.
- Spray a medium skillet, with cooking spray, or drizzle with a bit of olive oil. Brown cubed chicken over medium heat, 3 to 5 minutes. Lightly salt and pepper the chicken while it is cooking.
- Add onions and garlic, and cook until chicken is cooked through and onions begin to turn translucent at the edges, another 3 to 5 minutes.
- Stir in canned tomatoes (and their juices), basil, and salt. Bring to a simmer and cook, stirring occasionally, until thick and saucy, about 6 minutes.
- Start your pasta, and cook according to package instructions until al dente.* Drain and divide into two bowls.
- Stir hot sauce into the tomatoes and check the salt level. Add more if needed. Divide the sauce between your two bowls. Top with Parmesan and optional fresh basil.
- Enjoy!
