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A plate of pomodoro topped with medium-rare prairie chicken breast with fresh ingredients in the background

Prairie Chicken Pomodoro

Jack Hennessy
While this recipe can be used with any upland bird, the prairie chicken's red meat pairs exceptionally well with the fresh ingredients of this pasta dish.
5 from 2 votes
Prep Time 20 mins
Cook Time 50 mins
Marinade 1 hr
Total Time 2 hrs 10 mins
Course Main Course
Cuisine Italian
Servings 2
Calories 904 kcal


  • 2 prairie chicken breasts skinless, tenderloins removed
  • 12 oz whole grain spaghetti


  • ½ cup balsamic vinegar
  • ¼ cup olive oil
  • 1 tsp kosher salt
  • 1 Tbsp dry Italian herb mix (marjoram, thyme, rosemary, sage, oregano, basil)


  • 2 lbs fresh-on-vine tomatoes diced
  • 1 med yellow onion finely diced
  • ½ tsp salted butter
  • 1 tsp kosher salt
  • 2 tsp garlic freshly minced
  • ¼ cup basil freshly minced
  • ¼ cup balsamic vinegar
  • 2 Tbsp dry red wine
  • Black pepper freshly cracked

Garnish (optional)

  • Fresh basil chiffonade cut
  • Parmesan freshly grated or shredded


  • Combine the marinade ingredients and soak prairie chicken breasts for 1 hour at room temperature
  • Preheat oven to 200 degrees Fahrenheit
  • In a medium saucepan heated on medium-low, sauté the finely diced onions in ½ teaspoon salted butter and lightly dust with kosher salt and freshly cracked black pepper
  • When the onions are slightly soft and seared, add 2 teaspoons freshly minced garlic and stir for couple minutes to release the aroma
  • Add one pound of the diced tomatoes, followed by ½ teaspoon kosher salt and a dusting of freshly cracked black pepper. Add the next pound of diced tomatoes, along with another ½ teaspoon kosher salt and a little more freshly cracked black pepper.
  • Measure out a packed ¼ cup of fresh basil, then finely mince it and add to the saucepan. Add ¼ cup balsamic vinegar along with 2 tablespoons of dry red wine. Stir all ingredients together, taking care to not crush the tomatoes.
  • Heat saucepan on low for approximately 20-30 minutes. The goal is to create a sauce while also maintaining the texture of the tomatoes.
  • Cook prairie chicken breasts on a rack (not in a pan) for 10 minutes at 200 degrees. Remove from oven and add to a cast iron skillet preheated to 550 degrees and sear each side for 45 seconds. Allow to rest, uncovered, for 10 minutes before serving.
  • Boil pasta according to package instructions and strain when al dente, approximately 6-7 minutes depending on type
  • To serve, slice the prairie chicken breasts and place over 6 ounces spaghetti. Top with sauce. Garnish with fresh basil (chiffonade cut) and fresh parmesan (either grated or shredded).


Calories: 904kcalCarbohydrates: 106gProtein: 41gFat: 33gSaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 2520mgPotassium: 1925mgFiber: 10gSugar: 31gVitamin A: 4046IUVitamin C: 69mgCalcium: 160mgIron: 5mg
Keyword Pasta, Prairie chicken
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