Pasta Poultry

Chicken Tomato Pasta

Chicken Tomato Pasta
This recipe is great for those who are lactose intolerance or who want to limit their dairy intake for any reason.
  • 500g chicken breast, cut into small pieces (1/2" square)
  • ½ cup onion, diced
  • 2 cloves garlic, minced
  • 2 cans (410g) of diced tomato
  • 1½ cup sliced mushrooms
  • ⅓ cup balsamic vinegar
  • 1 tsp. basil
  • 1 tsp. oregano
  • ½ tsp. thyme
  • ½ tsp. rosemary
  • ¼ cup tomato paste
  • cooking spray
  • 3⅓ cup cooked pasta
  1. Spray frypan 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.
  2. Serve with a side of garlic bread and your favourite vegetable.


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