Italian Chicken Pasta
Ingredients
- 1 Ib. chicken breast, cubed to 1 in. pieces
- 1/4 tsp italian seasoning
- 1/4 tsp red pepper flakes
- 1/2 tsp salt and pepper
- 2 tsp EVOO
- 4 oz of pasta, I used shell shaped quinoa pasta *
- 1 Tbs garlic, minced (can use less if you're not a garlic lover like me)
- 1/2 med yellow onion, sliced
- 1 Tbs tomato paste
- 1 cup low-sodium chicken broth
- 1 14.5 oz can fired roasted diced tomatoes
- 1 tsp brown sugar
- Sun-dried tomatoes packed in oil, I roughly chopped about 7 pieces
- 1/4 cup shredded mozzarella
- Basil, torn for garnish
- * you can use any small shaped pasta, e.g. orzo as you wish or different grains such as wheatberry, barley...
Instructions
- Pat the chicken breasts dry with paper towels. Rub with Italian seasoning, red pepper flakes, and s&p.
- Heat 1 tsp EVOO in med skillet over med-high heat. Cook chicken until browned on both sides. Transfer to a plate and set aside.
- In the same skillet, add 1 tsp EVOO, garlic, and onions until translucent, approx 5 min. Add tomato paste. Add broth, tomatoes, sugar, and pasta. Once it boils, add the chicken back in. Lower heat to med-low, cover the skillet, and cook until pasta is al dente, approx 10-15 min.
- Turn off the heat and stir in sun dried tomatoes and mozzarella. Sprinkle with basil. Serve.
Nutrition
Serving: 4g
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