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Italian Chicken Pasta

Prep Time 15 minutes
Cook Time 45 minutes


  • 1 Ib. chicken breast cubed to 1 in. pieces
  • ¼ teaspoon italian seasoning
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon salt and pepper
  • 2 teaspoon 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)
  • ½ med yellow onion sliced
  • 1 Tbs tomato paste
  • 1 cup low-sodium chicken broth
  • 1 14.5 oz can fired roasted diced tomatoes
  • 1 teaspoon brown sugar
  • Sun-dried tomatoes packed in oil I roughly chopped about 7 pieces
  • ¼ 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...


  • Pat the chicken breasts dry with paper towels. Rub with Italian seasoning, red pepper flakes, and s&p.
  • Heat 1 teaspoon 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 teaspoon 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.


Serving: 4g