Smoked Tomato and Chicken Pasta

Name: Smoked Tomato and Chicken Pasta
Total time: 45 min
Yield: Four servings
Ingredients: 1 1/2 tablespoons wood chips; 2 chicken breasts, split, skinned but not boned; 12 plum tomatoes, cored and halved lengthwise; 1 teaspoon salt, plus more to taste; Freshly ground pepper to taste; 1 pound farfalle; 1/4 cup fresh basil, cut across into thin strips

By Molly O'Neill

Updated Jan. 14, 2021

Total Time: 45 minutes
Rating: 3(6)
Comments: Read comments

Smoked chicken is given a husky taste that complements the inherent sweetness of the fowl and brings a hearty note to the pasta it’s combined with. The sweeter-smelling the wood used, the more alluring the flavor it leaves behind. Hickory or fruitwoods, maple, oak and alder chips, dried grapevine trimmings or herb branches lend a sweet, firm flavor to food cooked in a closed container above it.

Featured in: Smoke Signals

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Ingredients

Yield:Four servings

1½tablespoons wood chips
2chicken breasts, split, skinned but not boned
12plum tomatoes, cored and halved lengthwise
1teaspoon salt, plus more to taste
Freshly ground pepper to taste
1pound farfalle
¼cup fresh basil, cut across into thin strips

Ingredient Substitution Guide

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Preparation

Step 1
Place the wood chips in the bottom of a stove-top smoker and place the chicken on the rack over the chips. Place over medium heat until the wood begins to smolder. Cover and cook until the chicken is cooked through, about 45 minutes.
Step 2
Sprinkle the tomatoes with ¼ teaspoon of salt and pepper to taste. Remove the chicken from the rack and add the tomatoes, cut side up. Cover and smoke until the tomatoes are soft, about 25 minutes.
Step 3
Meanwhile, take the chicken off the bone and shred. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain. Cut the tomato pieces in half crosswise.
Step 4
Place the pasta in a large bowl and toss with the chicken, tomatoes, remaining salt, pepper and basil. Divide among 4 plates and serve.