Dressing for dinner and a good cause: Chicken Tomato Campanelle

A quick, improvised lunch of chicken, tomatoes and campanelle—little bells—cooked up in support of the Greater Chicago Food Depository’s LunchTime to End Hunger. Recipe and how to get involved below.

THE AD AGENCY WHERE I WORK likes to up the degree of difficulty—in fun ways, of course. So when our client the Greater Chicago Food Depository announced its LunchTime to End Hunger fundraiser, the agency challenged us to cook our own lunches and dress to match them. Challenge accepted.

The Greater Chicago Food Depository is Cook County’s leading hunger-relief organization, serving communities throughout Chicago and surrounding suburbs. They are at the center of a network of more than 700 partner organizations and programs—food pantries, soup kitchens, shelters, mobile distributions and other groups—working to bring food, dignity and hope to these communities. On any given normal day, one in eight people in Cook County faces hunger—hundreds of thousands of people over the course of a year. But thanks to COVID-19, nothing is normal right now.

Rising unemployment and closed schools means even more people in the region are at risk of hunger. And the Food Depository is facing greatly increased costs as they buy more food to meet the growing need. You can help. Take part in their LunchTime to End Hunger, donating what you would normally spend on lunch. Or donate as much as you can to support their COVID-19 response.

Dressing for dinner. When my agency issued its Match Your Plate challenge to dress like your lunch, I immediately thought of my collection of neckties, most of them sadly unfashionably wide. But no matter. When Marion and I spotted the one shown above, we immediately thought of red sauce and pasta. And the paisley design reminded me of curly, frilly campanelle pasta—Italian for bellflowers or little bells. Campanelle offers the added bonus of scooping up and holding bits of tomato, onion and other bits of the sauce.

It being so-called spring, I wanted something a little light, but also bold. Quickly sautéed chicken breast delivered on the light. Tomatoes, tomato paste, aromatics and white wine made it lively and bold.

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Chicken Tomato Campanelle

Chicken, tomatoes, aromatics and campanelle—little bells—create a quick meal that is both light and bold flavored.

Course Pasta

Cuisine Italian

Servings 3 to 4

Ingredients

• 1/2 pound boneless, skinless chicken breasts cut into bite-sized pieces (see Kitchen Notes for substitutes)
• salt and freshly ground black pepper
• 1 teaspoon dried oregano, divided
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 generous tablespoon tomato paste
• 1 14-1/2-ounce can diced tomatoes
• 1/2 cup dry white wine
• 8 ounces campanelle (see Kitchen Notes for substitutes)
• freshly grated Parmesan optional

Instructions

• Start a pot of salted water to cook pasta. Cook pasta for 2 minutes less than package instructions for al dente. Drain, reserving 1/2 cup or so of pasta cooking water.
• Meanwhile, season chicken generously with salt and pepper. Heat oil over medium-high flame in a large sauté pan. Add chicken and half the oregano. Cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer to a bowl and reserve.
• Reduce heat to medium and add onion to pan. Season with salt and pepper. Cook, stirring frequently, for about 1 minute. Add garlic and remaining oregano, stir to combine and cook for about 2 minutes, stirring frequently. You just want to soften the onion—reduce heat if it starts to brown.
• Clear a space in the middle of the pan and add tomato paste, pressing lightly to flatten. Let it brown slightly for a minute or so.
• Add tomatoes. Stir to combine, scraping up any browned bits. Add wine and stir to combine. Bring to a boil, reduce heat and simmer for 8 to 10 minutes.
• Add drained pasta to the pan, along with about 1/2 cup pasta water, stirring to combine. Cook, stirring frequently, until pasta is completely cooked, about 2 minutes. Adjust seasoning with salt and pepper.
• Spoon into shallow pasta bowls and serve, passing around Parmesan, if desired.

Kitchen Notes

Chicken breast or... Cook with what you have on hand. You can also use skinless, boneless chicken thighs or turkey breast.

Campanelle or... Any short pasta will work—penne, rigatoni, ziti or your choice.