This is a meal I throw together quite a bit. I’m not a big fan of pre-made pasta sauces, they’re too sweet and loaded with sodium, so I have a couple recipes to make my own. This is one of them. The recipe isn’t exact (especially the spices), I just tend to throw things in until it tastes right. I also like to go light on the pasta, and heavier on the veggies and protein. If you want more pasta, and less chicken/sauce, use a whole 1 lb box of pasta.
This is a fairly healthy meal even my son will eat. He picks at the vegetables a little, but will eat most of it and even ask for seconds.
Chicken Rotini With Fire Roasted Tomato Sauce
- 1 lb boneless skinless chicken breasts
- 1-2 tablespoons olive oil (I used Carapelli)
- 8-10 ounces whole wheat Rotini
- 1~ 14.5 ounce can Muir Glen Fire Roasted Diced Tomatoes
- 1~ 15-16 ounce can tomato sauce
- 1 small container fresh button or baby bella mushrooms-sliced
- 1 green pepper diced
- 1 small or 1/2 medium onion diced
- 1 teaspoon garlic powder
- 1 teaspoon (or to taste) oregano
- 1 teaspoon (or to taste) basil
- pinch of sea salt (1/4 teaspoon or to taste)
- Optional: shredded mozzarella or Parmesan to sprinkle on top
- Dice the chicken into bite size pieces, and add it to a saute pan heated on medium heat with 1-2 tablespoons of olive oil.
- Boil water, and add pasta to cook according to package directions.
- When the chicken starts to brown add the vegetables (peppers, onion, mushrooms), and saute lightly until the chicken is finished cooking and the vegetables start to turn tender.
- Add the fire roasted tomatoes, tomato sauce, garlic, oregano, basil, and salt to the chicken and vegetables, and turn down to a low simmer for 10-15 minutes.
- Add the pasta and toss together, or serve with the sauce poured over the pasta.
- Sprinkle with cheese.
This is a very easy dinner, and with a little pre-planning it’s usually ready in 30 minutes or less.