I don’t know about you all, but one of my go-to dishes is a nice pasta. I’ve definitely had my fair share of spaghetti and meat sauce and I think it got to the point where I was a little bored with it. I think it might have been because I made it the same way each time.. but what’s the fun in that? I decided to branch out and try a tomato pasta dish using chicken and it made so much so I definitely have leftovers! The sauce is made with onion, bell peppers, mushrooms, tomatoes, chicken stock, bay leaves and fresh herbs and seasonings. It went perfectly with my quinoa gluten-free noodles (WHO AM I??)
If gluten free pasta is not your thing please feel free to use your favorite pasta!
Top that thang with some fresh parmesan cheese and dinner is served!
Ingredients
- Chicken
- 4 boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- Sauce
- 2 teaspoons extra virgin olive oil
- ½ yellow onion, sliced
- ½ red bell pepper, cut into strips
- ½ yellow bell pepper, cut into strips
- 8 ounces cremini mushrooms, sliced (a little more than a cup, sliced)
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup chicken stock
- ½ cup fresh basil, chopped
- ¼ cup fresh flat leaf parsley, chopped
- 2 teaspoons fresh thyme, chopped
- 4 bay leaves
- 15-ounce can crushed tomatoes
- 1 6-ounce can tomato paste
- Freshly grated parmesan cheese for topping the chicken
Instructions
- In a large bowl mix chicken and the next 5 ingredients until the chicken is fully coated.
- Heat 1 tablespoon olive oil in a large skillet to medium high heat. Sear chicken for about 4 minutes on each side (no need to fully cook at this point) and set aside.
- Add 2 tablespoons olive oil to the skillet. Add onion, peppers, mushrooms, red pepper flakes, salt and pepper and sauté for about 3-4 minutes, or until veggies soften.
- Add chicken stock and cook for another minute.
- Stir in parsley, thyme, bay leaves, crushed tomatoes, tomato sauce and ½ of the basil. Add chicken back into skillet and coat with the sauce. Reduce heat, cover and simmer for about 15 minutes, or until internal temperature of chicken reaches 165 degrees.
- Add remaining herbs and shredded parmesan cheese over the top. Serve with pasta if desired.
