My doctor put me on a gluten free and lactose free diet for a month so I'm always on the lookout for a tasty meal that will also appeal to the non-GF/LF people in my life. Today I made a tomato-y chicken pasta that fit the bill.... this will definitely go into my dinner rotation. Below is the recipe (I modified a few things from the original recipe)
Greek Spiced Chicken in Tomato Sauce
Ingredients
- 1 Ib. chicken breast, cubed to 1 in. pieces
- 1/4 tsp Greek seasoning
- 1/4 tsp red pepper flakes
- 1/2 tsp salt and pepper
- 2 tsp EVOO
- 4 oz quinoa pasta, shell shaped
- 1 Tbs garlic, minced
- 1 Tbs tomato paste
- 1 cup low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 tsp brown sugar
- 1/4 cup shredded soy mozzarella (I used Daiya Foods Mozzarella it was very good and melted nicely)
Directions
- Pat the chicken breasts dry with paper towels. Sprinkle on greek seasoning and red chili flakes.
- Heat 1 tsp EVOO in med skillet over med-high heat. Cook chicken
until browned on both sides. Transfer to a plate and set aside.
- In the same skillet, add 1 tsp EVOO and garlic and cook for 1-2 mins. Add tomato paste, broth, tomatoes,
sugar, and pasta. Once it boils, add the chicken back in. Lower heat
to med-low, cover the skillet, and cook until pasta is al dente, approx
10-15 min.
- Turn off the heat and stir in mozzarella. Serve.