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Chicken Tomato Pasta with Red Peppers & Mushrooms a one-skillet wonder with creamy, tangy and sweet tomatoes and peppers, earthy mushrooms, hearty chicken, nutty parmesan cheese and fresh basil.  Made with gluten free pasta, it's a gluten free dish too!

Chicken Tomato Pasta with Red Peppers & Mushrooms

Chicken Tomato Pasta with Red Peppers & Mushrooms a one-skillet wonder with creamy, tangy and sweet tomatoes and peppers, earthy mushrooms, hearty chicken, nutty parmesan cheese and fresh basil.  Made with gluten free pasta, it's a gluten free dish too!  
Course Main Course
Cuisine Italian, Mediterranean
Keyword chicken, gluten free, mushrooms, pasta, red peppers, tomato sauce
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Carrie Tyler

Ingredients

  • 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
  • Salt
  • Ground Pepper

Instructions

  1. Make pasta according to package instructions.  Tip: After straining the noodles, rinse off with water to remove the excess starch

  2. Prepare the veggies: Slice the mushrooms, dice the red pepper, mince the garlic

  3. Prepare the chicken by cutting it into bite-size pieces.  Season with salt & pepper.

  4. Heat a large skillet and add 1 tbls oil, then sear chicken on both sides.  Remove and set aside on a plate.

  5. 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.

  6. 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.

  7. Add the chicken back to the pan, cover and simmer on medium-low heat for 6 minutes.

  8. Add the pasta and 2 tbls grated parmesan, and fresh basil to the pan and mix.  Garnish with remaining parmesan and basil leaves.  Enjoy!