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Chicken with Veggies and Pasta

 
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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.
Serves: 6
Ingredients
  • 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
Instructions
  1. Cut chicken into thin strips.
  2. 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.
  3. Add tomatoes and sweet potato pulp along with the chicken broth.
  4. Add chicken and increase heat until mixture comes to a boil.
  5. Reduce heat and cover tightly. Simmer 20 minutes.
  6. 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.
  7. Add tomato mixture to pasta and mix until all ingredients are combined.
  8. Serve immediately.
Nutrition Information
Calories: 355 Fat: 5 g Carbohydrates: 54 g Protein: 28 g
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