There seem to be endless ways to prepare chicken. I like this recipe because it's simple but so very tasty. Don't be tempted to use dried basil in this recipe. Fresh makes all the difference.
- 6 boneless, skinless chicken breasts
- 1 Tbsp. olive oil
- 1 large onion
- 1 large carrot
- 2 ribs celery
- ⅓ c. chopped fresh basil
- 2 tsp. dried oregano
- 3 cloves garlic, minced
- 8 Roma tomatoes, chopped
- 1 medium sweet potato, baked
- ¼ c. low sodium chicken broth
- 10 oz. rotini pasta
- Cut chicken into thin strips.
- In a large nonstick skillet heat olive oil over medium heat. Add onion, carrot, and celery and cook until tender. Add herbs and garlic and continue cooking for another 2 minutes.
- Add tomatoes and sweet potato pulp along with the chicken broth.
- Add chicken and increase heat until mixture comes to a boil.
- Reduce heat and cover tightly. Simmer 20 minutes.
- In a large saucepan bring 6 quarts of water to a boil. Add a pinch of salt and a small amount of olive oil to the water to prevent sticking. Add pasta and cook according to package directions. Drain and return to the pot.
- Add tomato mixture to pasta and mix until all ingredients are combined.
- Serve immediately.
Calories: 355 Fat: 5 g Carbohydrates: 54 g Protein: 28 g