1Tbsgarlicminced (can use less if you're not a garlic lover like me)
½med yellow onionsliced
1Tbstomato paste
1cuplow-sodium chicken broth
114.5 oz can fired roasted diced tomatoes
1teaspoonbrown sugar
Sun-dried tomatoes packed in oilI roughly chopped about 7 pieces
¼cupshredded mozzarella
Basiltorn for garnish
* you can use any small shaped pastae.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.