Tomato Chicken Pasta

A vibrant one-pot pasta dish featuring tender chicken, ripe tomatoes, and fresh basil, all cooked together in a savory, zesty sauce.

• Prep: 10 min
• Cook: 25 min
• Total: 35 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $2.35/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• budget-friendly
• healthy
• one-pot
• quick

Ingredients

• 1 tablespoon olive oil
• 1.25 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 0.5 cup yellow onion (chopped)
• 2 clove garlic (minced)
• 6 ounce whole wheat penne pasta
• 14.5 ounce crushed tomatoes
• 2 cup chicken broth (low-sodium)
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon fresh basil (chopped)

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the 1 1/4 pounds of chicken breast pieces and cook for 5-7 minutes until lightly browned. Remove chicken and set aside.
2. Add 1/2 cup chopped yellow onion and 2 minced garlic cloves to the pot. Cook for 3-4 minutes until softened.
3. Stir in 6 ounces whole wheat penne pasta, 14 1/2 ounce can crushed tomatoes, 2 cups low-sodium chicken broth, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil.
4. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally, until pasta is tender. Return the cooked chicken to the pot.
5. Stir in 2 tablespoons chopped fresh basil and serve immediately.

Notes

Ensure you use a large enough pot to prevent the pasta from sticking. For an extra kick, add a pinch of red pepper flakes with the tomatoes.

Nutrition (per serving)

• Calories: 365
• Protein: 37.8 g
• Carbohydrates: 38 g
• Fat: 7.7 g
• Fiber: 5.2 g
• Sodium: 580 mg
• Saturated Fat: 1.3 g
• Sugar: 7.5 g
• Cholesterol: 95 mg