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!
Servings 4
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
- 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!
