Chicken Tomato Pasta with Red Peppers & Mushrooms a one-skillet wonder! It has creamy, tangy and sweet tomatoes and peppers, earthy mushrooms, hearty chicken, nutty parmesan cheese and fresh basil. But, this is not just any Chicken Tomato Pepper Pasta, there is a very special ingredient. Wait..for..it… Gluten-Free Pasta! Yep, and it’s AMAZING.
I cut gluten from my diet in 2014 to see if I felt any better. I wasn’t having any major digestive issues from gluten at the time. However, I did feel very bloated after eating breads and pastas. I thought maybe gluten was the issue. Boy was I right. About a week after eating gluten-free, I noticed my stomach was much flatter. Mind you, I didn’t magically get a six pack, but I no longer had the uncomfortable belly bulge and bloating. Please note, I am not promoting a gluten-free diet here. Make sure to consult your physician to see if this is something for you or for any changes to your diet. However, the change from gluten-filled breads and pastas to a gluten-free lifestyle was a positive change for me.
If you do want to use the wide rice noodles in this Chicken Tomato Pasta, A Taste of Thai Wide Rice Noodles are my favorite. I use them in a variety of dishes, so I stock up and can easily go through these boxes.
If you do NOT want to use the rice noodles, feel free to use regular fettuccine pasta.
Chicken Tomato Pasta is a One Skillet Dinner!
The most beautiful thing about this dish isn’t the amazing red color or the depth of amazing flavors, it’s the fact that it’s an entire meal in one skillet! That means, you can cook it up ahead, cover it and put it in the fridge, them warm it up on the stove later – all in the same skillet if you want! I’m telling you, it’s true love.
This Chicken Tomato Pasta starts with the chicken simply seasoned with salt and pepper. It’s perfectly seared to lock in the juices and give flavor to an otherwise flavorless white meat.
And then comes the sauce… Sauteed mushrooms, garlic, canned diced tomatoes, fresh red bell pepper, and dried oregano. Cook down to a thick mouthwatering sauce.
Once the sauce is done, you add back the chicken, add in the cooked pasta and toss with fresh basil and parmesan cheese.
I really love all of the flavors and textures in this Chicken Tomato Pasta dish and it is great for the entire family. It also reheats beautifully, so it’s a great make-ahead dish for the family or even entertaining.
Chicken Tomato Pasta with Red Peppers & Mushrooms
- ½ lb Chicken Breast
- 1-2 Tbls Coconut Oil or Extra Virgin Olive Oil
- 2 cloves Garlic, minced
- 8 oz Mushrooms, Sliced
- 1 cup Red Pepper, diced
- 14 oz Diced Tomatoes, 1 can
- 1 teaspoon Dried Oregano
- ½ cup Chicken Broth
- 4 tbls Parmesan, grated
- ¼ cup Basil, fresh
- 6 oz Rice Noodles, wide If you do not want gluten-free, you can use regular fettuccini noodles
- Ground Pepper
Make pasta according to package instructions. Tip: After straining the noodles, rinse off with water to remove the excess starch
Prepare the veggies: Slice the mushrooms, dice the red pepper, mince the garlic
Prepare the chicken by cutting it into bite-size pieces. Season with salt & pepper.
Heat a large skillet and add 1 tbls oil, then sear chicken on both sides. Remove and set aside on a plate.
Turn down pan to medium heat. Add a little more oil if needed and then add the mushrooms, red pepper, and garlic to the same pan the chicken was cooked in. Saute the veggies for about 4-5 minutes until they have a sear to them and are softened, making sure to stir to prevent burning.
Add the diced tomatoes and 1 teaspoon dried oregano to the veggies in the pan. Add ½ cup chicken broth. Stir to combine and simmer for 3-4 minutes until starting to bubble.
Add the chicken back to the pan, cover and simmer on medium-low heat for 6 minutes.
Add the pasta and 2 tbls grated parmesan, and fresh basil to the pan and mix. Garnish with remaining parmesan and basil leaves. Enjoy!