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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My husband's favorite! Ingredients:
6 -8 boneless skinless chicken thighs, cut in small pieces |
2 cups rotini pasta |
2 mushrooms, sliced |
1/4 cup onion, chopped |
1/4 cup green pepper, chopped |
1/4 cup tomato, chopped |
2 garlic cloves, chopped |
1 tablespoon italian herb-seasoned salt |
1 tablespoon herbes de provence |
1 tablespoon sea salt |
1/2 cup canned diced tomatoes with basil and oregano |
1/2 cup traditional tomato sauce (use more sauce as desired) |
pam cooking spray |
Directions:
1. In a large greased pan, place chicken and season with salts and herbs.
2. Cook pasta for about 5-7 minutes.
3. In a separate greased pan (or you can wait until chicken is done and use the same pan), add tomatoes, onions, pepper and garlic. Cook until tender.
4. Add mushrooms and canned tomatoes.
5. Drain pasta, leaving a little water at the bottom.
6. Add chicken and vegetables.
7. Add pasta sauce.
8. Cook on low heat for about 20 minutes, or until pasta is cooked.
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