Chicken Tomato Pasta

Chicken Tomato Pasta

Note: This recipe is great for those who are lactose intolerance or who want to limit their dairy intake for any reason.

Ingredients:

18 oz. chicken breast, cut into small pieces (1/2″ square)
1/2 c. onion, diced
2 cloves garlic, minced
2 cans (14.5 oz.) of diced tomato
1 1/2 c. sliced mushrooms
1/3 c. balsamic vinegar
1 tsp. basil
1 tsp. oregano
1/2 tsp. thyme
1/2 tsp. rosemary
1/4 c. tomato paste
cooking spray
3 1/3 c. cooked pasta

Instructions:

Spray skillet with nonstick cooking spray.  Sauté onion, garlic and mushrooms for approximately 5 minutes over low heat.  Add raw chicken pieces.  Cook chicken over medium high heat until no longer pink.  Once chicken is cooked, add tomatoes, paste, balsamic vinegar, and spices to the mixture.  Mix together and simmer over medium low heat for 20 minutes.

Serve with a side of garlic bread and your favorite vegetable and/or salad.  Instead of a big loaf of garlic bread, use some sandwich rolls to make your garlic bread.  I personally will eat the entire loaf of garlic bread if it is around me.  I have no control in that area.  lol  So take away temptation and make the portion small to begin with.

I love to make this and toss in some fresh broccoli or carrots to saute as well.  Kind of an italian stir fry.  This is such a quick recipe and it looks, smells and tastes like it took forever to make.  Great last minute recipe for company.