Italian Chicken Pasta
Ingredients
- 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...
Instructions
- 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.
Nutrition
Serving: 4g